Heat oven to 200 degrees. Mix flour, cornstarch, salt, baking powder, and baking soda in a large bowl.

In another bowl, whisk yolks with oil; add milk, buttermilk, vanilla and whisk until combined. Set aside.

Beat egg white in a small bowl with an electric mixer to almost soft peaks. Sprinkle in sugar and continue beating until white and glossy.

Pour wet ingredients into dry ingredients and mix until just mixed. Add egg white to batter in dollops. Fold in with a spatula until just incorporated.

Add batter to preheated waffle iron following manufacturer’s instructions and cook until crisp and brown. Set waffle directly on rack in oven to keep it warm and crisp, at least 5 minutes and up to 20 minutes.

Notes: do not overfill waffle iron—trying to cook too much batter keeps them from becoming crisp. *For more vanilla flavor, use double strength vanilla extract.

Put all the ingredients, except for the apples and green chile, in a large pot (a Dutch oven works nicely) and stir to combine. Add the apples and green chile and bring to a boil. Reduce to a simmer and cook until the apples are tender and the liquid has thickened, about 20-30 minutes.

Remove from the heat and cool before storing in refrigerator.

If you will be serving on waffles, reheat the compote and serve warm on the waffles with mascarpone cheese, sprinkled with toasted pecans. I like to drizzle a brown butter syrup over the compote. Serve the syrup on the side.

Place butter in a medium saucepan and melt over medium heat. Once the butter has stop bubbling, watch the butter closely as it starts to brown. When it has started to turn a golden brown and has a nutty aroma, stir in the water and corn syrup.

Add the rest of the ingredients and cook over a medium low heat, stirring occasionally, until the syrup starts to bubble and thicken. Remove from heat.

You can store the syrup in the refrigerator and reheat when needed.