Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.5 cup (65g) Cornstarch
  • 1 tbsp Baking powder
  • 0.5 tsp Salt
  • 2 tbsp Granulated sugar
  • 1.75 cups (415ml) Full-fat buttermilk, room temperature
  • 0.5 cup (115g) Unsalted butter, melted and slightly cooled
  • 2 Large eggs, separated
  • 2 tsp Pure vanilla extract
  • 1 cup Fresh raspberries
  • 1 cup Heavy whipping cream
  • 2 tbsp Heart-shaped sprinkles
  • 0.5 cup Maple syrup

Instructions:

  1. Sift dry base. Combine 1.5 cups flour, 0.5 cup cornstarch, baking powder, salt, and sugar. Note: Sifting prevents lumps and ensures the cornstarch is evenly distributed.
  2. Mix wet emulsion. Whisk together 1.75 cups buttermilk, 0.5 cup melted butter, 2 egg yolks, and vanilla.
  3. Whip egg whites. In a separate clean bowl, beat the 2 egg whites until they form soft, curling peaks.
  4. Combine the mixtures. Pour the wet ingredients into the dry ingredients and whisk until just combined with a few lumps remaining.
  5. Fold the whites. Gently fold the whipped egg whites into the batter using a spatula until no white streaks remain.
  6. Preheat the iron. Set your waffle iron to a medium high setting until the indicator light signals it is fully hot.
  7. Ladle and cook. Pour about 1/2 cup of batter (depending on iron size) until the batter almost reaches the edges.
  8. Wait for the steam. Close the lid and cook for 4 to 5 minutes until the steam stops billowing and the waffle is golden.
  9. Remove and rest. Use a fork to lift the waffle and place it on a wire rack until it firms up for 30 seconds.
  10. Garnish and serve. Top with whipped cream, raspberries, and sprinkles until the colors are balanced and beautiful.