California Apricot Pecan Waffles
Courtesy of California Fresh Apricot Council
Serve With:
Enjoy this easy, delicious and healthy
breakfast with your family this weekend.
Servings: 8
Enjoy this easy, delicious and healthy
breakfast with your family this weekend.
Prep Time: 15 Min.
Cook Time: 4 Min. EACH
What you need:
* 1 lb. fresh apricots or 1 can (15 1/4 oz.) apricot halves
* 1 c. low-fat vanilla yogurt
* 1 c. whole wheat flour
* 1 c. flour
* 2 tsp. baking powder
* 1/4 tsp. baking soda
* 1/2 tsp. salt
* 3 Tbsp. sugar
* 2 c. buttermilk
* 1 large egg yolk
* 1 Tbsp. canola oil
* 1/4 c. pecans
* 3 large egg whites
* 1 c. low-fat vanilla yogurt
* 1 c. whole wheat flour
* 1 c. flour
* 2 tsp. baking powder
* 1/4 tsp. baking soda
* 1/2 tsp. salt
* 3 Tbsp. sugar
* 2 c. buttermilk
* 1 large egg yolk
* 1 Tbsp. canola oil
* 1/4 c. pecans
* 3 large egg whites
What to do:
1. Heat waffle iron. Dice apricots. Combine whole wheat flour,
flour, baking soda, baking powder and 1 Tbsp. sugar; set aside.
2. Whisk together buttermilk, egg yolk, vanilla, and oil. Stir into dry
ingredients until just moistened. Fold in apricots and pecans.
3. Beat egg whites until soft peaks form; add remaining 2 Tbsp.
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 c. batter for each waffle.
4. Cook about 4 min. per waffle.
flour, baking soda, baking powder and 1 Tbsp. sugar; set aside.
2. Whisk together buttermilk, egg yolk, vanilla, and oil. Stir into dry
ingredients until just moistened. Fold in apricots and pecans.
3. Beat egg whites until soft peaks form; add remaining 2 Tbsp.
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 c. batter for each waffle.
4. Cook about 4 min. per waffle.