Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1/2 cup (60g) Cornstarch
  • 2 tbsp Granulated sugar
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 2 cups (480ml) Buttermilk, room temperature
  • 2 Large eggs
  • 1/2 cup (115g) Unsalted butter, melted and cooled
  • 1 tsp Pure vanilla extract
  • 1 pint Fresh strawberries, halved
  • 1 cup Fresh raspberries
  • 1/2 cup Pomegranate arils
  • 1/2 cup Dark chocolate chips
  • 1/2 cup Maple syrup
  • 1/2 cup Whipped cream
  • 1/4 cup Nutella
  • 1/4 cup Strawberry jam

Instructions:

  1. In a large mixing bowl, whisk together the all-purpose flour, cornstarch, sugar, baking powder, baking soda, and salt until well combined.
  2. In a separate jug or bowl, whisk the room-temperature buttermilk, eggs, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and whisk until just combined; do not overmix, as small lumps are acceptable for fluffier waffles.
  4. Preheat your heart-shaped waffle iron. Pour the batter onto the hot plates and cook according to the manufacturer's instructions until the exterior is golden brown and crisp.
  5. Transfer cooked waffles to a wire cooling rack briefly to allow steam to escape, which preserves the shattering crust.
  6. Prepare the board by placing the maple syrup, whipped cream, Nutella, and strawberry jam into small ramekins or glass bowls.
  7. Arrange the ramekins on a large wooden board, then layer the waffles, fresh strawberries, raspberries, and pomegranate arils around them. Garnish with dark chocolate chips.