Ingredients:

  • 2 cups (250g) All-purpose flour
  • ½ cup (60g) Cornstarch
  • 2 tbsp (25g) Granulated sugar
  • 1 tbsp (12g) Baking powder
  • 1 tsp (6g) Salt
  • 2 large (100g) Eggs, separated
  • 1 ¾ cups (415ml) Whole buttermilk
  • ½ cup (115g) Unsalted butter, melted and cooled
  • 1 tsp (5ml) Pure vanilla bean paste
  • 1 lb (450g) Fresh strawberries, hulled and sliced
  • 6 oz (170g) Fresh raspberries
  • 6 oz (170g) Fresh blueberries
  • 2 tbsp (25g) Superfine sugar
  • 1 tsp (5ml) Freshly squeezed lemon juice
  • 2 cups (480ml) Cold heavy whipping cream
  • 3 tbsp (24g) Powdered sugar

Instructions:

  1. Toss the sliced strawberries, raspberries, and blueberries in a glass bowl with the superfine sugar and lemon juice. Set aside at room temperature for at least 15 minutes to allow the juices to macerate.
  2. In a large bowl, whisk together the all-purpose flour, cornstarch, granulated sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the egg yolks, buttermilk, melted butter, and vanilla bean paste. Combine the wet ingredients into the dry ingredients, stirring until just moistened.
  4. In a clean, grease-free bowl, beat the egg whites using an electric hand mixer until stiff peaks form. Gently fold the beaten whites into the batter to maintain aeration.
  5. Preheat your Belgian waffle maker. Pour batter into the iron and cook according to manufacturer instructions until the exterior is golden brown and crisp.
  6. To maintain crispness, place finished waffles on a wire cooling rack set over a baking sheet in a 200°F (95°C) oven until ready to serve.
  7. In a chilled bowl, beat the heavy whipping cream and powdered sugar until soft, velvety peaks form. Serve waffles hot, topped with the berry medley and fresh cream.