In a medium-sized bowl, combine the dry ingredients: all-purpose flour, sugar, baking powder, baking soda, and Kosher salt, and mix well.

In a separate bowl, add the wet ingredients: melted unsalted butter, milk, Greek yogurt, zest of one lemon, lemon juice, eggs, and pure vanilla extract, and mix well.

Gently fold the wet ingredients into the dry ingredients until all the ingredients are combined; be careful not to overmix.

Set the waffle batter aside and allow it to air; pockets begin to appear on the surface of the batter in about 10 minutes or so.

Preheat the waffle iron and brush with additional melted butter or spray with a cooking spray like coconut, canola, or vegetable oil spray.

Spoon roughly 1/2 cup of waffle batter into each waffle compartment and close the lid. Cook until the waffles are golden brown and crispy along the edge.

Plate and brush with additional melted butter.

Serve.

In a large bowl, combine all of the dry ingredients: add the all-purpose flour, cornmeal, sugar, baking soda, baking powder, and sea salt, and mix well.

Using a separate bowl, add two whole eggs and one egg yolk and beat well.

Add the buttermilk, melted butter, and pure vanilla extract to the eggs and continue to mix well.

Little by little, add the wet ingredients to the dry ingredients and mix until the mixture is just combined. Overbeating will result in tough pancakes, and who wants that?

Cover the pancake batter with a large dish towel and let it sit for 10 minutes.

Place a large cast-iron skillet over low-medium heat, add two tablespoons of melted butter, or use canola or vegetable oil.

When the skillet is hot, add two and a half (2 1/2) tablespoons of pancake batter and use a spoon to spread the batter into a circle.

Watch the pancake closely. When small air bubbles start to appear on the surface, flip the pancake over and cook until golden brown.

When finished, add a bit of melted butter and store pancakes in a warm oven until they're all done.

Add your favorite toppings, like yogurt, fruit, traditional maple syrup, or bourbon barrel-aged maple syrup.

Serve and enjoy.

Place the bowl of your stand mixer in the freezer for twenty minutes.

Place the chilled bowl onto the stand mixer, add the heavy whipping cream, and whisk on medium-high until the heavy cream begins to thicken.

Add the sugar and continue to whisk until a stiff peak begins to form. Add the pure vanilla extract and ground cardamom and whisk for thirty seconds.

Last, add the bourbon whiskey and mix gently until it is thoroughly combined.

Chill the whipped cream until ready to serve.

Serve.