Crispy Waffles with Blood Orange Glaze

In a small bowl whisk together the blood orange juice with 1/2 cup powdered sugar until smooth. If the glaze is too runny add additional powdered sugar, 1 tablespoon at a time until desired consistency is reached. Set aside.

Preheat oven to 200 degrees F.
In a medium bowl, first whisk together the dry ingredients- the flour, cornstarch, salt, baking powder, and baking soda. Set aside.
In a separate bowl whisk together the buttermilk, whole milk, and vegetable oil. Beat in the egg yolk. Set aside.
Add the separated egg white to a separate bowl and use a hand mixer to beat the egg white into soft, fluffy, peaks (approximately 3 minutes). Add the sugar to the egg white and continue to beat until egg white becomes firm and glossy. Beat in the vanilla. Set aside.
Add the liquid ingredients to the bowl with the dry ingredients and gently mix until just incorporated. Add the beaten egg white to the wet ingredients and use a rubber spatula to gently fold everything together. Mix just until incorporated.
Preheat a waffle maker (square or round) and lightly oil with nonstick cooking spray. Pour approximately 1 cup of the batter into the center of the waffle iron and close the lid. Cook until inside is fully cooked and outside is golden and crispy (approximately 3-4 minutes). Transfer waffles to rack in preheated oven to keep warm. Repeat.
Top waffles with blood orange glaze, fresh sliced oranges, and whipped cream, if desired.