In a bowl, whisk together the flour, sugar, baking powder and salt. In a separate bowl, whisk together the egg yolks, milk and canola oil. Stir the wet ingredients into the dry ingredients just until moistened. Editor’s Tip: We’ll be stirring more in the next step, so don’t over-stir here or you’ll develop the gluten and create tough, dense waffles.

In a small bowl, use a hand mixer with clean beaters to beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter just until no white streaks remain. Don’t overdo it or you’ll knock out too much air.

Now it’s time to break out your best waffle maker. Thoroughly preheat it so the waffles can begin to crisp as soon as the batter touches the pan. Bake the waffles in the waffle maker according to the manufacturer's directions. Editor’s Tip: Want to keep your waffles warm between batches so you can serve them all at once? Preheat your oven to 200°F and place a baking sheet inside. Add your cooked waffles to the baking sheet as you go, then serve them when you’re ready!

While the waffles are baking, make the cinnamon cream syrup by combining the sugar, corn syrup and water in a saucepan. Bring the mixture to a boil over medium heat, and cook and stir until thickened, about two minutes. Remove the saucepan from the heat, then stir in the milk, vanilla and cinnamon. Serve the warm cinnamon cream syrup with the warm waffles. Scatter fresh berries all over if desired.