Ingredients:

  • 250g all-purpose flour
  • 60g cornstarch
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 475ml full-fat buttermilk
  • 115g unsalted butter, melted and cooled
  • 2 large eggs, separated
  • 1 tbsp pure vanilla bean paste
  • 120ml Grade A Honey
  • 30g salted butter
  • 0.25 tsp edible gold luster dust
  • 0.5 cup fresh raspberries

Instructions:

  1. Whisk dry base. Combine 250g flour, 60g cornstarch, sugar, baking powder, and salt. Note: Mixing thoroughly ensures no salty or bitter clumps.
  2. Prep wet mix. Whisk 475ml buttermilk, 115g melted butter, egg yolks, and vanilla paste. Note: Using room temperature buttermilk prevents the butter from re solidifying.
  3. Whip egg whites. Beat the 2 egg whites until they form stiff, glossy peaks.
  4. Combine foundations. Pour the wet mixture into the dry and stir until just combined with a few lumps.
  5. Fold whites. Gently fold in the whipped whites until no large white streaks remain.
  6. Preheat iron. Let your waffle iron get hot until a drop of water sizzles and dances.
  7. Bake waffles. Pour batter and cook until the steam stops rising and edges are golden.
  8. Simmer glaze. Melt 30g butter with 120ml honey until bubbling slightly at the edges.
  9. Add gold. Stir in 0.25 tsp gold luster dust until the syrup looks like liquid jewelry.
  10. Finish and garnish. Drizzle the warm glaze over waffles and top with fresh raspberries.