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Preheat oven to 200u00b0F. Preheat a Belgian waffle iron and spray with nonstick baking spray (see notes).
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In a large bowl, whisk together flour, cornstarch, sugar, baking soda and salt.
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In a medium bowl, whisk together buttermilk, vegetable oil, eggs and vanilla extract until combined. Pour buttermilk mixture into flour mixture, and use a spatula to gently incorporate-the batter will be lumpy, and that's ok; don't over-mix it. Allow batter to rest for about 15-20 minutes.
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Stir together Nutella and butter in a microwave safe bowl. Microwave for about 30 seconds and then stir to check the consistency. It should be thin enough to drizzle, but if it's not, then add another teaspoon of butter and microwave again for about 10 seconds.
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When batter is ready, pour about 3/4 cup of it onto a Belgian waffle maker (or 1/3 cup of batter on a regular waffle maker) and drizzle the warmed Nutella over the batter, swirling it in with a spatula. Cook waffles according to manufacturers instructions (I like my waffles nice and golden). Keep cooked waffles warm in the oven (see note).
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Serve hot with pure Canadian maple syrup.
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Recipe adapted from A Beautiful Mess.
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Notes:
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1. If you are making the waffles ahead of time or just want to keep them warm while the others are cooking, just put cooked waffles in the oven on a baking sheet at 200u00b0F until ready to serve.
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2. This recipe can be made in a regular waffle maker too-it just makes more waffles.
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3. You can freeze any extra waffles you have and save them for later. When you're ready for them, just preheat your oven to 350u00b0F and place the waffles on a wire baking rack and bake them for about 10 minutes before enjoying.
