Preheat the waffle iron. Set the berries aside. Whisk the milk, egg yolks, vanilla and melted butter together in a large mixing bowl, then stir the flour, sugar, baking soda and pinch of salt, working the batter until smooth.

Whip the egg whites with a whisk or handheld mixer until they hold a stiff peak. With a rubber spatula, fold half of the whites into the batter, then fold in the remaining half.

To make the maple vanilla whipped cream, whip all its ingredients in a stand mixer until soft peaks form and once ready, place it in a medium bowl.

Open the waffle iron and brush both sides with  a thin coat of melted butter, even if it’s nonstick.

Add a ladleful of batter to the preheated waffle iron ( this will depend on your waffle iron) and spread evenly. Close it and cook waffles until crisp, about 4 minutes per batch. I own a Cuisinart waffle iron, and usually let them in until the light turns green twice.

Serve waffles topped with a dollop (or two!) of maple vanilla whipped cream, berries and maple syrup. I  dust mine with a bit of icing sugar too.

Enjoy them in your pj’s and with the people you love.