Cranberries and oranges are perhaps the official fruits of the holidays, bright and tangy.
In a small bowl or jar, combine the buttermilk and orange zest; whisk or shake and set aside for a few minutes.
In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt.
Add the buttermilk, oil, egg and vanilla and whisk just until combined.
To make the syrup, warm the maple syrup and cranberries in a small saucepan until the berries pop.
Preheat a waffle iron and brush with oil, if you like.
Cook about 1/3 cup of batter at a time, according to the manufacturer’s directions, and serve warm. (Waffles can be kept on a wire rack set on a baking sheet in a 250˚F oven while you cook the rest – the rack will keep them from getting steamy and soggy on the bottom.)