Jacqueline Kennedy's waffles
- 1/2 cup butter
- 1 tbsp sugar
- 2 eggs, separated
- 1 cup plus 1 tbsp sifted plain flour
- 1 cup buttermilk
- 1 pinch salt
- 4 tsp baking powder
Recipe adapted from Many Happy Returns: The Democrat's Cook Book, or How to Cook a G.O.P. Goose compiled and edited by Ethel Longstreet and Olga Marcus.
Method
Using an electric mixer, cream together the butter and sugar. Add the egg yolks, one at a time, until mixed. Alternate adding the flour and buttermilk, a little at a time. Stir in the salt and set aside. In a separate bowl, whisk the egg whites to stiff peaks. Gently fold the whites into the batter, then gently fold in the baking powder until mixed. The result will be thick and fluffy. Bake in your waffle maker. Serve immediately.
Serves 4
