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(Note: Toast the sesame seeds in a pan and cool completely before adding them into the batter; we like to toast sesame seeds even if the ones you buy are already toasted – it really makes a huge difference. Make sure you use a clean, dry pan for toasting your sesame seeds.)
Beat the eggs and oil together until well combined. Next, whisk in the whole milk, sesame oil, salt, sugar, flour, baking powder, five spice powder, Sichuan peppercorn powder, and fresh ground white pepper until just combined. Be careful not to overmix!
Add the scallions and toasted sesame seeds to the batter, and mix until evenly distributed. Let the batter sit for 5 minutes.
Heat your waffle iron to the highest setting, and once it’s hot, pour enough batter in to cover. Most waffle irons are non-stick and do not require any additional oil, but if you have an old cast iron one, you can brush the iron with some oil or melted butter, especially if you want an extra crispy waffle.
How much batter you use for each sesame scallion waffle and the length of time the waffle needs to cook depends upon the waffle iron you are using, but you will know what to do after you make the first one. Most Belgian waffle makers can accommodate about ¾ cup of batter per waffle and will take 6 minutes to cook up a brown and crispy waffle. When the steam subsides, you can be pretty confident that your waffle is done.
If you have a waffle iron that flips, flip it once after you have poured in the batter and once more halfway through the cooking – or about 3 minutes. Check your waffle after 6 minutes and let it cook longer if you like your waffles darker and crunchier. Flipping helps to release the steam from the batter makes your sesame scallion waffles crispier. You can make adjustments as needed according to your setup!
Take the waffle out of the iron when done, taking care not to burn yourself because they are really hot.
Serve immediately or let them cool on a rack and freeze them for another day!