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1
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.
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2
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.
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3
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.
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4
Pour the batter onto the hot waffle iron and cook until the waffle is crisp and brown.
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5
For the buttermilk cream, whip buttermilk and heavy cream until soft peaks form. Add sugar. Whip for several minutes longer until peaks are firm.
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6
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.
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7
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.
