FOOD REFERENCE WEBSITE

CLICK HERE Subscribe to FREE Weekly Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Food Trivia Quizzes . . Humor . . Poetry . . Crosswords . . Cookbook Reviews . . Food Posters . . Catalogs . . Magazines . . Flowers . . Gourmet Tours . . Key West Info . . Cooking Schools . . Festivals & Shows . . Search .

YOU ARE HERE >>

RECIPES

Next Recipe

 Breakfast Recipes pg 3 >  Waffles, California Apricot Pecan >

 

foodpub125

 

 

 

 

..Breakfast Recipes pg 3.. ..Red Berry Breakfast Risotto.. ..Red Flannel Hash.. ..SAUSAGE (Breakfast) RECIPES >>>.. ..Scrapple (1896).. ..Scrapple, Old Fashioned.. ..Scrapple.. ..Shrimpy Rice Brunch Bake.. ..Skillet Pork Hash.. ..Souffle, Crusty Ham & Cheese.. ..Souffle, Mini Ham & Mushroom.. ..Spring Breakfast Roll.. ..Tex Mex Turnovers.. ..Voyageurs Breakfast Banquet.. ..Waffles (1896).. ..Waffle Topping, Avocado & Fruit.. ..Waffles, Nutty Sweet Potato Waffles.. ..Waffles, Raised Walnut Waffles.. ..Waffles, Hazelnut Waffles.. ..Waffles, California Apricot Pecan.. ..Waffles, Low Fat California Apricot.. ..Waffles, Virginia Waffles (1896)..

. Home . . RECIPES . . About & Contact . . Links .

 

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
 

 

Please feel free to link to any pages of FoodReference.com from your website.

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com
 

3 Young Chefs
Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trail issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.