Ingredients:

  • 250g (2 cups) All-purpose flour
  • 60g (1/2 cup) Cornstarch
  • 2 tbsp Granulated sugar
  • 1 tbsp Baking powder
  • 0.5 tsp Salt
  • 2 Large eggs, room temperature
  • 350ml (1.5 cups) Whole milk
  • 120ml (1/2 cup) Unsalted butter, melted and cooled
  • 60ml (1/4 cup) Neutral oil
  • 1 tbsp Vanilla bean paste

Instructions:

  1. In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt to ensure even distribution of leavening agents and to aerate the dry base.
  2. In a separate jug or bowl, whisk the eggs, milk, melted butter, neutral oil, and vanilla until the mixture forms a uniform, pale yellow emulsion.
  3. Pour the wet emulsion into the dry base. Whisk until just combined, being careful not to over-mix; small lumps are acceptable and prevent gluten development.
  4. Plug in your waffle maker and let it heat until it's screaming hot and a drop of water dances on the surface. Lightly brush the heart-shaped plates with oil.
  5. Pour approximately 1/3 cup of batter into the center of the heart mold and wait for the sizzle as the batter spreads.
  6. Close and cook for 3-5 minutes until steam stops escaping and the exterior reaches a golden brown.
  7. Immediately transfer the finished waffles to a wire cooling rack for 60 seconds to allow steam to escape, ensuring the crust remains crisp.