CALIFORNIA APRICOT PECAN WAFFLES
Serves: 8
• 1 can (15 1/4 oz.) California apricot halves
• 1 cup low-fat vanilla yogurt
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 2 cups buttermilk
• 1 large egg yolk
• 1 tablespoon vanilla
• 1 tablespoon canola oil
• 1/4 cup finely chopped pecans
• 3 large egg whites
Heat waffle iron. Drain and dice apricots; reserve 1/2 cup syrup, set both aside. Combine yogurt and reserved syrup; set aside for topping.
Combine whole wheat flour, all-purpose flour, baking soda, baking powder and 1 tablespoon sugar; set aside.
Whisk together buttermilk, egg yolk, vanilla, and oil. Stir into dry ingredients until just moistened. Fold in apricots and pecans.
Beat egg whites until soft peaks form; add remaining 2 tablespoons sugar and continue beating until firm peaks form and egg whites are shiny. Stir 1/4 of egg whites into waffle batter. Fold in remaining egg whites. Measure 2/3 cup batter for each waffle.
Cook about 4 minutes. Serve with reserved yogurt topping.
Apricot Producers of California - www.apricotproducers.com
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