Here's a new take on an old favorite that has hardly seen any new innovation in like forever, the (belgian) waffle.    Ah, belgian waffles. Crispy on the outside, and light, fluffy and moist on the inside.   Typically, to incorporate as much air as possible into the batter, recipes require you to use yeast or to whip egg whites stiff. Some recipes even use beer instead of water.  I tried everything. But to me, there was never enough air.   Then I had an "a-ha" moment. Something so simple, actual