Jackie Kennedy's Waffles
Makes 4 round waffles
Preparation time: 15 minutes
Cooking time: 5 minutes
- 113g/1stick butter at room temperature
- 1 tablespoon sugar
- 2 egg yolks
- 2 egg whites, stiffly beaten
- 1 cup cake flour*
- 4 teaspoons baking powder
- 1 fat pinch salt
- 1 cup buttermilk (just add a few tablespoons of lime/lemon juice or vinegar to milk to sour it)
- Non stick oil spray
Step 1 - Whisk the cake flour and salt in a jug and set aside. Whisk the butter and the 1 tablespoon of sugar until light and fluffy. Add egg yolks one at a time beating well after each addition. Then on the lowest speed or by hand, add in the flour mixture alternating with the buttermilk a little at a time. It will look lumpy with butter and quite honestly I thought this would be a fail. They are meant to be thick. This mixture can be done anytime but when you want to bake them add the baking powder and fold in stiffly beaten egg whites.
Step 2 - Heat a waffle iron until hot (about 180C/350F). Spray the iron with non stick oil spray and add a ladle full of the batter mix. It will fill the cavities about 3/4 of the way to the edge. When you press down and flip it over it will fill out to the edge. Cook for 1 minute or so and then remove using a eggflip. It is light and crispy and so good when eaten fresh from the iron with some cream, syrup and fruit. Repeat with the remaining batter.