Whisk together all of the dry ingredients. Set aside. In a cup, warm the milk and pinch/grind the saffron into the milk. Let the milk sit for a few minutes so the saffron "blooms" and stains the milk. Now mix add the remaining wet ingredients to the dry ingredients. Pour the warm saffron milk in, little by little, to start to combine everything and form the batter. Once the batter is completely mixed, let the batter site for about 10-15 minutes to let the ingredients rest and settle in.
Make the waffles.
I'm using a Belgian waffle press to make my waffles. I spray the waffle press lightly with cooking oil then pour in enough batter to cover the press. Cook waffles and set aside.
Make the syrup.
In a microwave safe cup or on the stove top, heat up the maple syrup and butter. Once it's warm add in the remaining ingredients. Bring to 1 boil and remove from heat/set aside.
Make the whipped cream.
Using a hand or stand mixer with whisk attachment, whisk cold heavy whipping cream on high speed. Once the cream becomes stiff (after about 3-5 minutes) add in the remaining ingredients and whisk just until combined. Keep the whipped cream in the refrigerator until you're ready to eat your waffles.
I like to cut my Belgian waffles into 4 slices and dollop a little whipped cream between each slice and then drizzle the syrup on top. Of course, assemble however you'd like. That's it!