Crisp & Fluffy Belgian Waffles

Heat a waffle iron and spray with Pam. Preheat oven to 200 F.

In a large bowl, mix together flour, sugar, baking powder, baking soda, cornstarch and salt.

In a separate larger bowl, combine buttermilk, milk, melted butter, egg, and vanilla. Pour dry ingredients into wet ingredients and mix until just combined. Do not over-mix (there will be lumps and that is okay).

When waffle iron is hot, pour about ½ cup batter into the center and flatten it out a bit so it spreads evenly in the iron. Close the lid and cook until lightly browned and crispy. (The iron should have a timed setting on it.) Remove cooked waffle to a pan. To keep the waffles as crisp as possible, I usually put them into the oven at 200 F until all the waffles are cooked. This also obviously keeps them nice and warm! Repeat until all of the waffles are cooked.

In a small bowl, mix together Nutella and milk. Put mixture in a sandwich bag and cut off the tip to create a small piping bag.

In another bowl, mix together the Marshmallow Fluff, cream cheese, and red food coloring. Scoop this mixture into another sandwich bag and cut a larger tip in the corner of that bag as well, to create a much larger piping bag.

For the assembly: Once the waffles are cooked, it’s time to assemble! Cut each waffle into four quarters. Place the first quarter on a plate, and pipe as little or as much cream cheese Marshmallow Fluff on it as you’d like. Top with a second a waffle quarter and repeat the process until all four quarters are stacked. Then take the Nutella and swirl it over the entire stack. Finally, top with powdered sugar and dig in!