Fluffy Belgian Waffles with Fresh Strawberries and Cream

Preheat the waffle iron according to manufacturer instructions. If needed, lightly grease with neutral oil or melted butter.

In a large bowl whisk together flour, baking powder, caster sugar, and salt.

Separate the eggs. In a jug whisk egg yolks with milk, melted butter, and vanilla extract.

Pour the wet mixture into the dry ingredients and fold gently until just combined.

In a clean bowl whisk egg whites to soft peaks, then fold into the batter in two additions to keep it airy.

Cook waffles in batches, adding enough batter to just cover the grid. Close the lid and cook 3 to 5 minutes until deeply golden and crisp.

Transfer cooked waffles to a wire rack in a low oven while you finish the remaining batter.

Serve hot topped with sliced strawberries, whipped cream, and maple syrup or a dusting of icing sugar.