Wednesday, September 3, 2008

Jacqueline Kennedy's Waffles

I saw this recipe in the NY Daily News and was interested in trying it out because of the unusual ingredients it calls for. This is actually the first waffle recipe I've seen that doesn't call for oil. Joe and I really liked the taste of these, but I didn't properly get the egg whites to stiff peaks (a little bit of yolk got in it) so they didn't puff up as much as they should have. Definitely give these a try!

Adapted from "Many Happy Returns: The Democrat's Cook Book, or How to Cook a GOP Goose"

  • 1/2 cup butter
  • 1 tablespoon sugar
  • 2 eggs, separated
  • 1 cup plus 1 tablespoon sifted cake flour
  • 1 cup buttermilk
  • 1 pinch salt
  • 4 teaspoons baking powder
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.

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