Ingredients:

  • 2 cups All-Purpose Flour (250g)
  • 0.5 cup Cornstarch (60g)
  • 1 tbsp Baking Powder
  • 0.5 tsp Baking Soda
  • 0.5 tsp Fine Sea Salt
  • 2 cups Buttermilk (Room Temp)
  • 0.66 cup Unsalted Butter (Melted and Cooled)
  • 2 Large Eggs (Separated)
  • 4 tbsp Granulated Sugar (Divided)
  • 1 tbsp Vanilla Bean Paste or Extract
  • 2 cups Fresh Strawberries (Hulled and Sliced)
  • 1 cup Fresh Raspberries
  • 1 cup Fresh Blueberries
  • 1 tsp Lemon Zest
  • 1 tbsp Fresh Lemon Juice
  • 1.5 cups Heavy Whipping Cream (Cold)
  • 1 cup Pure Maple Syrup
  • Fresh Mint Leaves

Instructions:

  1. In a medium glass bowl, combine the strawberries, raspberries, and blueberries. Sprinkle with 2 tablespoons of sugar, lemon zest, and lemon juice. Gently fold to combine and let sit at room temperature for at least 20 minutes to macerate.
  2. Whisk together the flour, cornstarch, baking powder, baking soda, and salt in a large mixing bowl.
  3. In a separate pitcher or bowl, whisk together the buttermilk, cooled melted butter, egg yolks, and vanilla paste until fully emulsified.
  4. In a clean bowl using an electric mixer, beat the egg whites with the remaining 2 tablespoons of sugar until stiff peaks form.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the whipped egg whites using a spatula, being careful not to deflate the batter.
  6. Preheat your waffle iron. Ladle batter onto the iron and cook according to manufacturer instructions until golden brown and crisp.
  7. Whip the heavy cream to soft peaks. Serve waffles immediately topped with the macerated berries, whipped cream, warmed maple syrup, and fresh mint.