Light and Crispy Cheddar and Scallion Waffles

Decided to try a savory version of my favorite buttermilk waffles. Really happy with how they turned out.

Here's the full recipe.

Makes 6 large Belgian-style waffles 

Ingredients

• 1 1/2 cups (180g) all-purpose flour
• 1/2 cup (60g) cornstarch 
• 1 teaspoon (3g) kosher salt  (Diamond Crystal, if using Morton’s or table, use half)
• 2 teaspoons (6g) Aleppo pepper (or 1/2 teaspoon cayenne)
• 1 teaspoon (4g) baking powder
• 1/2 teaspoon (3g) baking soda
• 1 1/2 cup (340g) buttermilk
• 3/4 cup (150g) vegetable oil
• 1/2 cup (115g) whole milk
• 2 large eggs, separated
• 1 tablespoon (12g) granulated sugar
• 1/3 cup (20g) thinly sliced scallions (about 6-8)
• 1 1/2 cups (170g / 6oz) sharp cheddar cheese, shredded
• Cooking spray for waffle iron

Optional for serving:

• Sour cream
• Sliced jalapeños 
• Micro greens 
• Minced chives or scallion greens
• Hot honey

Directions

1. Preheat the oven to 200°F and set a rack in the middle. 
2. In a large bowl, add the flour, cornstarch, salt, Aleppo pepper, baking powder, and baking soda. Whisk to combine. In a large glass measuring cup, blend the buttermilk, vegetable oil, and milk. Beat in the egg yolks.
3. In the bowl of a stand mixer fitted with the whisk attachment (or a medium bowl with an electric beater or a hand whisk), add the egg whites and beat on high speed to soft peaks (2 to 4 minutes). Lower speed to medium and slowly stream in the sugar. Turn back to high and beat until stiff and glossy, about 1 minute longer. 
4. Pour the liquid ingredients into the dry ingredients and use a silicone spatula to stir until just barely combined (a few lumps are fine). Gently fold in half of the beaten egg white until just incorporated. Sprinkle the scallions and cheese over the batter, add the rest of the egg whites and gently fold until just combined and the cheese and scallions are evenly distributed.  
5. Preheat an 8-inch square waffle iron and oil it lightly. Pour about 1 cup of the  batter into the preheated waffle iron. Bake until browned and crisp, about 4 minutes. Transfer the waffles to the oven to keep warm and repeat with the remaining batter.  Make sure waffles are in a single layer, not stacked.