Peaches and Cream Waffles

Mix flour, cornstarch, salt, cinnamon, nutmeg, baking powder, and baking soda in a medium bowl. Measure buttermilk, milk, and vegetable oil in a measuring cup and stir in the egg yolk. Set aside.

In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until peaks are firm and glossy. Beat in the vanilla.

Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.

Pour the batter onto the hot waffle iron and cook until the waffle is crisp and brown.

For the buttermilk cream, whip buttermilk and heavy cream until soft peaks form. Add sugar. Whip for several minutes longer until peaks are firm.

For the peach syrup, boil water and sugar in a saucepan on the stove. Boil, stirring, for several minutes. Remove from heat and cool. In a food processor, combine cooled simple syrup with peeled peach. Pulse until incorporated into the syrup.

To serve: While waffles are still warm, adorn with sliced peaches, dollop of buttermilk cream, and drizzle with peach syrup. Garnish with mint leaves if desired. Devour.