Brown Sugar Kitchen’s Cornmeal Waffles, with Three Toppings

Sprinkle active dry yeast over 6 tbsp. warm water (120°). Set aside until foamy, about 10 minutes.

Whisk cornmeal with flour, salt, and sugar in a bowl. In another bowl, whisk to­gether egg, egg white, and milk; then whisk in yeast mixture. Gradually whisk in dry mixture until thoroughly combined. Whisk in butter until just combined. Chill batter overnight.

Heat oven to 250°. Heat a waffle iron and brush with vegetable oil.<

Whisk baking soda into batter, then cook waffles ac­ cording to your iron’s instruc­tions. Set wire racks over 2 baking sheets. Transfer waffles to baking sheets as they’re done and put in oven to crisp and keep warm.

In a 10-in.-wide pot, bring brown sugar, apple cider vinegar, apple cider, cinnamon stick, and 2 tbsp. salted butter to a boil. Lower heat and simmer, uncovered and stirring occasionally, until just starting to foam and reduced to about 3/4 cup, 20 to 25 minutes. Discard cinnamon and serve warm.

Slice strawberries into thin wedges and gently mix with 3 tbsp. sugar. Let sit 10 to 30 minutes, then pour in rosé. Let sit 10 minutes, then strain juices into a saucepan and reduce over medium heat until deep pink, slightly syrupy, and flavorful (4 to 7 minutes). Let syrup cool, then pour over strawberries.

For the cream, whip cream with remaining 1 tbsp. sugar and the vanilla extract.

Spoon strawberries and syrup onto waffles, pancakes, French toast, or crêpes and top with a dollop of vanilla whipped cream.

Simmer brown sugar with 2/3 cup water until sugar dissolves and mixture thickens slightly, about 5 minutes. Add lemon juice, pecans, and bacon. Stir in a splash of bourbon if you like, and serve warm.