I think I have that recipe. I put discard in all my waffles and pancakes (this morning!) now. Those look crunchy!
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Our old Oster waffle maker is out of date so won’t bother posting. Husband uses an old Emeril recipe that basically whips the egg whites separately.
But I wanted to take the opportunity here to plug a seasonal Trader Joe product, Butter with Brown Sugar and Maple Syrup logs. It is delicious and when you put it on waffles or pancakes (or toast), you do not need syrup. It’s in the dairy case next to the year round Parmesan Herb butter.
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I second that - the maple 
syrup butter is yummy.
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Well I ordered a new waffle maker and went totally rogue with one that I don’t think was a suggestion here!
It’s a Ninja, has very good reviews and took it for a ride tonight and the waffles were hot and crisp! I’m a fan!
Have to learn where to touch it where it’s not hot (NOT on the top!) - it doesn’t take much room to store and the waffles size can be kept whole or broken into 4 small waffles. One whole would be plenty for me once you add toppings which I always do
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The concept of pouring the batter in is so different but really effective. There are 5 levels of settings - I did 4 tonight and it was quite crisp and brown - I’ll experiment with 3 next time
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