Recipe: Jacqueline Kennedy’s waffles
Jacqueline Kennedy’s waffles
Total time: 30 minutes
Note: 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.
1/2 cup butter (1 stick)
1 tablespoon sugar
2 eggs, separated
1 cup plus 1 tablespoon sifted cake flour
1 cup buttermilk
1 pinch salt
4 teaspoons baking powder
1. 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.
2. 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.
3. Bake according to the manufacturer’s instructions for your waffle maker. Serve immediately.
Each serving: 408 calories; 8 grams protein; 36 grams carbohydrates; 1 gram fiber; 26 grams fat; 16 grams saturated fat; 168 mg. cholesterol; 626 mg. sodium.
Get The Wild newsletter.
The essential weekly guide to enjoying the outdoors in Southern California. Insider tips on the best of our beaches, trails, parks, deserts, forests and mountains.
You may occasionally receive promotional content from the Los Angeles Times.