Dish of the Week: Apricot Pecan Waffles

By July 17, 2010Uncategorized

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1 pound fresh apricots
1 cup low-fat vanilla yogurt
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
3 tablespoons sugar
2 cups buttermilk
1 large egg yolk
1 tablespoon vanilla extract
1 tablespoon canola oil
¼ cup finely chopped pecans
3 large egg whites

Heat waffle iron. Dice apricots. 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 ¼ of egg whites into waffle batter. Fold in remaining egg whites.

Measure 2/3 cup batter for each waffle.

From: California Apricot Council

Author Terra

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