Sunday Morning Belgian Waffles

In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt until evenly combined. The cornstarch is the secret weapon here — it interferes with gluten development and promotes crispness.

In a medium bowl, whisk together the buttermilk, whole milk, egg yolks, melted butter, and 2 teaspoons vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Small lumps are fine and preferable to an overmixed batter.

In a separate clean, dry bowl, beat the egg whites with an electric mixer or a whisk until they hold stiff peaks. This takes about 2 to 3 minutes with a hand mixer, longer by hand.

Fold the whipped egg whites into the batter in two additions. Use a large rubber spatula and a gentle folding motion — cut down through the center, sweep along the bottom, and fold over the top. Stop as soon as the whites are incorporated with only a few small streaks remaining. This step gives the waffles their exceptionally light interior.

Let the batter rest for 5 minutes while you preheat the Belgian waffle iron to medium-high heat (or the setting your model recommends for golden waffles).

While the iron heats, prepare the whipped cream. Pour the cold heavy cream into a chilled bowl. Beat with an electric mixer starting on medium speed, then increasing to high, until soft peaks form. Add the powdered sugar and 1/2 teaspoon vanilla. Continue beating until the cream holds firm peaks that gently droop at the tip, about 1 more minute. Do not overbeat or it will turn grainy. Refrigerate until serving.

Lightly coat both plates of the preheated waffle iron with nonstick spray or brush with melted butter.

Pour enough batter to fill the waffle iron about two-thirds full — roughly 3/4 cup for a standard Belgian iron, but this varies by model. Close the lid gently and do not press down.

Cook until the steam stops escaping from the sides of the iron and the waffle is deep golden brown, about 4 to 5 minutes. Resist the urge to open the iron early, as this can tear the waffle apart.

Carefully remove the waffle with a fork or silicone-tipped tongs. Place directly on a wire rack — never stack fresh waffles or place them on a plate, as trapped steam makes the bottom soggy within seconds.

Keep cooked waffles warm and crisp on a wire rack set inside a rimmed baking sheet in a 200°F oven while you cook the remaining waffles.

Repeat with the remaining batter, re-greasing the iron between each waffle.

To serve, place one or two waffles on each plate. Add a generous mound of whipped cream, scatter the fresh strawberries, blueberries, and raspberries over the top, and set warm maple syrup alongside.