TOASTED SESAME AND SCALLION WAFFLES

Yield: 4 to 6 waffles Total time: 35 minutes

Ingredients:

230g all-purpose flour

1 tbsp sugar

1 tbsp black or white sesame seeds 11⁄4 tsp baking powder

1⁄4 tsp baking soda

3⁄4 tsp coarse kosher salt

1⁄2 tsp ground black pepper 100g grated Parmesan, pecorino or

white Cheddar

3⁄4 cup thinly sliced scallions (about 4)

or 1⁄2 cup chopped chives 2 large eggs, at room

temperature

300ml whole-milk buttermilk

1 tsp toasted sesame oil

60g unsalted butter, melted, plus

more for waffle iron Poached or fried eggs, for serving (optional)

Preparation:

1. In a medium bowl, whisk together the flour, sugar, sesame seeds, baking powder, baking soda, salt and black pepper, then stir in the grated cheese and scallions. Form a well in the centre of the dry ingredients. Separate the egg yolks from the whites and put the whites in a medium bowl. Drop the yolks in the centre of the dry ingredients. Add the buttermilk and toasted sesame oil and stir together gently to form a batter. Do not overmix.

2. Beat the whites to medium peaks using a whisk or a hand-held mixer. Add the whipped whites to the batter and, using a rubber spatula, fold them in by gently scooping up some batter from the bottom and folding it over the whites on the top. Rotate the bowl and repeat until just incorporated. Fold in 1⁄4 cup melted butter.

3. Heat a waffle iron and, using a pastry brush or paper towel, lightly coat with butter. Cook waffles (using a heaped 2⁄3 cup batter per waffle) until golden and crisp. Butter the iron between batches as needed.

4. Serve waffles immediately as they are ready, or keep them warm in a 95C oven until ready to serve. Top with a poached or fried egg, if desired.