Ingredients:

  • 2 cups All-purpose flour (240g)
  • 0.5 cup Cornstarch (60g)
  • 2 tbsp Granulated sugar
  • 1 tbsp Baking powder
  • 1 tsp Salt
  • 2 Large eggs, separated
  • 1.75 cups Buttermilk, room temperature
  • 0.5 cup Unsalted butter, melted and cooled
  • 1 tsp Pure vanilla paste
  • 2 cups Fresh strawberries, halved
  • 1 cup Fresh raspberries
  • 1 cup Fresh blueberries
  • 1 tbsp Fresh lemon juice
  • 1 tsp Honey
  • 0.5 cup Real maple syrup
  • 1 cup Heavy whipping cream
  • 0.25 cup Dark chocolate shavings
  • 4 Fresh mint leaves

Instructions:

  1. Wash and thoroughly dry all fresh fruit. In a small bowl, toss the halved strawberries with lemon juice and honey. Let macerate for 15 minutes to develop a natural glaze.
  2. In a large mixing bowl, whisk together the all-purpose flour, cornstarch, sugar, baking powder, and salt.
  3. In a separate bowl, whisk the egg yolks, buttermilk, melted butter, and vanilla paste until smooth. In another clean bowl, beat the egg whites using an electric hand mixer until stiff peaks form.
  4. Gently fold the wet buttermilk mixture into the dry ingredients. Finally, fold in the beaten egg whites carefully to maintain the airy structure.
  5. Preheat a heart-shaped waffle maker. Pour batter and cook until waffles are a deep golden brown. Place finished waffles on a wire rack in a 200°F oven to keep crisp while cooking the remainder.
  6. Whip the heavy cream to stiff peaks. Arrange the warm waffles on a large wooden board over a layer of parchment paper. Surround with the macerated berries, raspberries, blueberries, chocolate shavings, and mint. Serve with warmed maple syrup.