In a bowl, mix flour with starch, cornflakes and baking powder and baking soda and set aside.
In another bowl, beat the softened butter with sugar, pinch of salt and vanilla sugar until light and creamy. Gradually add the eggs and continue beating. Add the buttermilk and continue beating briefly. Add the flour mixture on top and beat briefly.
Mix everything until well combined and there are no lumps left.
In the end, the dough should not be too thick and not too liquid, sponge consistency. If it is not, add a little more bubbly or a little more flour. Brush the heated waffle iron with a little oil and pour in some batter.
After about 2 minutes baking time (depends on the device, so please pay attention and check if necessary) carefully remove the waffles.
Gradually bake the batter in batches.
If you want them crispy, do NOT stack them on top of each other, but let them cool on a cooling rack.
The waffles are very fluffy and soft (when stacked on top of each other), or very crispy.
But if you don’t like it so sweet, you can use less sugar.
