Step 1

Combine all the ingredients for the raspberry sauce in a small saucepan over medium heat. Bring the mixture to a simmer and cook, stirring frequently, for about 5 minutes. Remove the saucepan from the heat and transfer the sauce to a clean bowl. Place in your refrigerator to chill. The sauce will thicken as it cools.

Step 2

Meanwhile, pre-heat your waffle iron on the medium-high setting. Spray the cooking surfaces with non-stick cooking spray.

Step 3

In large bowl, combine the flour, cornstarch, sugar, baking powder, baking soda and salt. Set aside.

Step 4

In your stand mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form. Then gently transfer the egg whites to a clean bowl and set aside.

Step 5

Add the egg yolks, buttermilk, melted butter, vanilla extract and lemon zest to your stand mixer (no need to clean it out in between) and whisk together. Then pour this mixture into the dry ingredients and stir until just combined. Using a spatula, carefully fold in the egg whites.

Step 6

Scoop the waffle batter into the wells of your pre-heated waffle iron, close the lid, and cook until the waffles are crisp and golden brown. I used about 1/3 cup of batter in each 4-inch well of my waffle iron and cooked them for 3-4 minutes. The amount of batter you use and the cooking time will vary slightly depending on the size of your waffle maker. Spray the cooking surfaces with non-stick cooking spray as needed between batches.

Step 7

Carefully remove the cooked waffles and set them on a wire rack. Serve immediately with a spoonful of the roséraspberry sauce, maple syrup and powdered sugar.

Step 8

If you won’t be serving the waffles immediately, you can keep them warm in your oven that’s been pre-heated on its lowest temperature setting.