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Breakfast
ByBeth Neels
This waffle recipe makes light and fluffy waffles, with a nice and crispy crust, yet easy to make! Purportedly JFK’s favorite breakfast!
PinNow whether you believe that Jacqueline Bouvier Kennedy Onassis ever cooked a thing in her life, or not, this Waffle Recipe has been attributed to her, or JFK, in numerous publications. One thing to keep in mind is that the 1960’s were not the the two thousand teens. Most women at least knew how cook some things in those days. It was just what women did. Having seen all of the press that included Mrs. Kennedy, in those times, she was pressed and perfect, a fashion icon and very glamorous. However, chances are she did cook a few things here and there, at some point in her life.
PinThese waffles are quite different than typical waffles, or Belgian waffles. They have 2 leavening agents. Quite a bit of baking powder and egg whites, that are whisked to stiff peaks. These two additions make these waffles unbelievably fluffy!
PinHow to make Jackie Kennedy’s eggy waffle recipe
- Melt butter.
- Measure cornstarch
- Also, measure buttermilk, in liquid measuring cup.
- Measure dry ingrdients and place in bowl.
- Separate eggs and place egg yolks in large bowl.
- Place egg whites in a separate bowl, large enough to wisk them.
Pin- Add sugar to eggs. Mix well.
- Mix dry ingredients into sugar and egg well.
- Add buttermilk.
- Mix until well incorporated.
- Beat egg whites to stiff peaks.
- Gently fold into batter.
Pin- Cook in hot waffle maker until crispy on the outside and done on the inside.
PinOther delicious breakfast recipes
- Belgian Waffles
- Eggs Benedict
- Hash and Eggs
- Chilaquiles
- Shrimp and Asparagus Quiche
- Raspberry Cinnamon Rolls
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That’s how easy it is to make this Eggy Waffle Recipe. Thanks for stopping by today!
Enjoy! And have fun cooking!
Xoxo,
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Jackie Kennedy’s Fluffy Waffle Recipe
These waffles are light and fluffy, yet get nice and crispy on the outside, yet very easy to make! Purportedly JFK’s favorite breakfast!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 5 votes
Print Pin Rate
Course: Breakfast, Brunch
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 6 minutes minutes
Total Time: 21 minutes minutes
Servings: 10 servings
Calories: 346kcal
Author: Beth Neels
Cost: $5
Ingredients
- 1 cup Butter
- 2 Tbsp Sugar
- 4 eggs separate yolks and whites
- 2 cup buttermilk
- 2 cup all-purpose flour
- 1/2 cup cornstarch (or use cake flour and eliminate)
- 1/4 tsp Salt
- 8 tsp baking powder
Instructions
Melt butter.
Measure sugar and buttermilk
Sift flour and cornstarch. Mix in salt.
Add sugar to egg yolks and combine.
Add dry ingredients and buttermilk, alternating until well combined.
Whisk egg whites to stiff peaks.
Add baking powder and then immediately, and gently fold egg whites into batter.
Cook on hot waffle iron until crust is crispy and inside is done and tender. Mine took about 7 minutes.
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Notes
Note*** Cooking time will vary, depending on your waffle maker.
If using cake flour, eliminate cornstarch.
Original recipe calls for butter and sugar to be creamed, instead of the butter melted.
My waffle maker makes very large waffles, so one portion is half of a waffle. Your nutrition facts will vary, depending on the size of your waffles.
Nutrition
Serving: 12large waffle | Calories: 346kcal | Carbohydrates: 32g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 120mg | Sodium: 300mg | Potassium: 525mg | Fiber: 1g | Sugar: 5g | Vitamin A: 740IU | Calcium: 248mg | Iron: 1.8mg
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Beth Neels
Beth Neels is an entrepreneur, blogger, photographer, author, and recipe developer. She founded Binky’s Culinary Carnival in 2014, focusing on “Crafting delicious recipes with sustainable ingredients.” She has been featured in multiple online publications, including MSN, Reader’s Digest, AP news, and Parade.
