I experimented a bit with different recipes. I agree that whipping the egg white makes a better waffle, but the key to me was a mix of butter and vegetable oil. All oil gets a crisp waffle with no flavor, all butter gets a soft waffle with good flavor. 3 T butter and 1 T oil (or better yet 2 T butter, 1 T oil and 1 T bacon grease) makes a crispy yet flavorful waffle. From now on I'll start warming the milk because I've seen those little blobs of melted butter appear when I add the milk. Crumbling bacon pieces into the batter is also good.

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