Apricot-Pecan Waffles

Source: California Apricot Advisory Board

Yield: 24 servings; 1 waffle; 1-1/2 ounces sauce

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Nutritional Information:
Nutritional Information

Ingredients

•	Apricot-Pecan Waffles

•	3 cups low-fat vanilla yogurt

•	3 lb. SYSCO Classic apricot halves in light syrup, drained, syrup reserved

•	3 cups SYSCO Classic whole wheat flour

•	3 cups SYSCO Classic all-purpose flour

•	2 tbsp. SYSCO Classic baking powder

•	1 tsp. SYSCO Classic baking soda

•	1-1/2 tsp. SYSCO Classic salt

•	1/2 cup SYSCO Classic granulated sugar

•	1-1/2 qt. SYSCO Wholesome Farms buttermilk

•	3 each Classic fresh eggs, large, yolks only

•	3 tbsp. SYSCO Imperial pure vanilla extract

•	3 tbsp. SYSCO Imperial canola oil

•	1 cup SYSCO Classic fancy pecan pieces

•	9 each SYSCO Classic fresh eggs, large, whites only

Preparation

1.	For Sauce: Combine yogurt and 1-1/2 cups of the reserved apricot syrup. Set aside.

2.	Dice apricot halves and reserve.

3.	Combine flours, baking powder, soda, salt and 3 tablespoons of the sugar. Beat buttermilk, yolks, vanilla and oil together; stir into dry ingredients until completely moistened. Stir in reserved diced apricots and the pecan pieces.

4.	Beat egg whites until soft peaks form; add remaining 5 tablespoons sugar and continue beating to stiff peaks. Stir 1/4 of the whites into batter, then fold in remaining whites.

5.	Heat waffle iron. Ladle batter using Number 6 (2/3 cup) scoop for each waffle. Cook until golden, about 4 minutes. Serve each waffle with 1-1/2 ounces yogurt sauce.

6.	NOTE: Baked in a shaped iron, menued as a dessert prepared tableside with a flaming apricot brandy sauce, prepared to order on a breakfast or brunch buffet, or served with an apricot marmalade, there's no end to the creative ways you can add value to these extra-special waffles.