Jacqueline Kennedy's waffles

Time 30 minutes
Yields Serves 4
Jacqueline Kennedy’s waffles
(Robert Lachman / Los Angeles Times)

Using an electric mixer, cream together the butter and sugar. Add the egg yolks, one at a time, until incorporated. Add the flour and buttermilk, a little at a time, alternating until each is incorporated. 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 incorporated. The mixture will be thick and fluffy.


Bake according to the manufacturer’s instructions for your waffle maker. Serve immediately.

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 & Olga Marcus.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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