The first recipe I made from the third section entitled Yeast-Risen Breads of The Modern Baker by Nick Malgieri, was the one for Cornmeal Buttermilk Waffles, on page 113. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).
The author suggests serving the waffles with maple syrup, but he also includes a blueberry sauce recipe with it. Matt loves fruit with waffles, so I mixed up a fresh raspberry sauce for him using the directions in the book for the blueberry sauce. (You can also make the sauce the night before and reheat it in the morning if you like.) And, just for the record, no one specified any whipped cream anywhere in the recipe, but Matt thought it sounded like an extra-fine idea, so I added that for him as well.