Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1/2 cup (60g) Cornstarch
  • 2 tbsp (25g) Granulated sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 2 large Eggs, room temperature
  • 1 3/4 cups (415ml) Whole milk
  • 1/2 cup (115g) Unsalted butter, melted and cooled
  • 1 tsp Vanilla extract
  • 1 pint (280g) Fresh strawberries, halved
  • 1 cup (125g) Fresh raspberries
  • 1 cup (150g) Fresh blueberries
  • 1 tbsp Fresh lemon zest
  • 1/2 cup (120ml) Real maple syrup
  • 1/2 cup (120g) Whipped mascarpone or Greek yogurt
  • 1/4 cup (30g) Mini chocolate chips
  • Fresh mint leaves for garnish

Instructions:

  1. Whisk the flour, cornstarch, sugar, baking powder, and salt in a large bowl. In a separate container, blend the milk, eggs, melted butter, and vanilla. Gently fold the wet ingredients into the dry until just combined, leaving small lumps to ensure a light texture.
  2. Preheat your waffle iron to medium-high. Pour batter and cook until steam stops rising and the waffles reach a deep mahogany gold. Transfer immediately to a wire rack in a 200°F oven to maintain the shattering crust.
  3. Toss the strawberries, raspberries, and blueberries with the fresh lemon zest. The citrus oils act as a flavor magnifier for the berries.
  4. Place ramekins of maple syrup and mascarpone on a large board as anchors. Fan the hot waffles around the center. Fill remaining gaps with the berry medley and chocolate chips. Garnish with mint and a dusting of powdered sugar.