John F. Kennedy's Buttermilk Waffles
Here's the recipe for the Kennedy family's favorite waffles, now yours. Bring a little Camelot to your kitchen table.
Servings: 10 to 12 waffles
Calories: 147kcal
Ingredients
- 1/2 cup (1 stick) butter, softened
- 1 tablespoons sugar
- 2 eggs, separated
- 1 cup buttermilk
- 1 cup plus 1 tablespoon cake flour
- pinch salt
- 1 tablespoons plus 1 teaspoon baking powder (or 4 teaspoons)
Instructions
- Preheat and grease a waffle iron according the directions.
- Cream the butter and sugar. Add the egg yolks and beat until combined.
- Alternately add the flour and buttermilk.
- In a separate bowl, whip the egg whites to stiff peaks. PRO TIP: For maximum stability and fluffiness, use room-temperature eggs and make sure there is not a trace of fat or egg yolk in the bowl.
- When ready to make the waffles, fold in the egg whites and baking powder. The mixture should be light and fluffy.PRO TIP: My pastry chef instructor always advised us to stop folding whipped egg whites into a batter when they are 90% mixed, not 100%. This way, you preserve the aeration and don't overmix, causing the fluffiness to dissolve.
- Bake in the waffle iron according to your waffle maker's directions. Serve with warm maple syrup and melted butter.
Nutrition
Calories: 147kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 28mg | Sodium: 268mg | Potassium: 48mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 325IU | Calcium: 126mg | Iron: 0.3mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
