|Eggs||2 , separated|
|Sugar||10 Milliliter (2 Teaspoon)|
|Milk||6 Fluid Ounce (175 Milliliter)|
|Water||5 Fluid Ounce (150 Milliliter)|
|Vanilla essence||5 Milliliter (1 Teaspoon)|
|Self raising flour||8 Ounce (225 Gram)|
|Cornflour||30 Milliliter (2 Tablespoon)|
|Butter||4 Ounce, melted (125 Gram)|
Beat the egg yolks and sugar together, then beat in the milk, water and vanilla.
Gradually sift in the flour, salt and cornflour, beating constantly, then beat in the melted butter.
Beat the egg whites until they are stiff, then quickly fold them into the batter.
Set aside for 10 minutes.
Heat a greased waffle iron.
Spoon a little of the batter into the iron and cook the waffle for 5 minutes, or until it stops steaming and is golden brown on both sides.