Whole Wheat Apricot Waffles

I have come to the sad realization that my apricot trees only want to bear fruit every other year, and the same with my mom’s. Do they have the courtesy of producing in opposite years of each other so we can always have fresh apricots? Of course not, so rude.

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Thankfully our trees have grown to the point of producing a lot in the years they bear fruit and so now I plan ahead and save enough to last by either freezing or dehydrating them (and yes, you can freeze foods for a very long time if you properly store them). Much of the fruit I freeze gets pureed together in a massive mixed-fruit smoothie to be frozen in popsicle molds for enjoying during our hot summers, or slathered onto dehydrator sheets to become fruit leathers for a quick, healthy, and tasty snack.

However, there’s always a stockpile of fruit that gets kept to be turned into some sort of baked goods. I know what you’re thinking, why don’t I just do that when the fruit is fresh? Oh, don’t worry, I do that, too! The problem is that we can only eat so much, and heating the house on a regular basis during the summer is just a really bad idea.

None-the-less, the allure of of fresh picked fruit is a pretty strong one and I am regularly on the lookout for ideas on how to enjoy the literal fruits of our labor (aside from just eating them right off the tree). I’m also on the hunt for recipes that aren’t completely loaded with sugar. I like my sweets, but I also like fitting into my clothes. These waffles are the perfect solution. They have a hint of sweetness and spices to bring out the apricot flavor, but a base of whole wheat and Greek yogurt to keep them a little more humble. And since waffles like to hang out with syrup and butter, you can make them as sweet as you would like, or maybe not at all!

Some quick notes before you begin:

Feel free to substitute peaches or nectarines for the apricots in this recipe, or a mix of any of these fruits. They are fairly similar in moisture, texture, and taste so it will still work well. Frozen fruit will also work, but don’t defrost them. Allow them to soften only enough to cut them.

Be sure to chop your fruit into smaller pieces since the batter will be going into a waffle maker. Don’t worry about exposed pieces of fruit as they will still get cooked and in fact will caramelize in the process. Yes, it’s very yummy.

If you don’t have a waffle iron, you can make these into pancakes very easily. You will simply need to add a little more milk to make the batter thinner. I would recommend adding 1/2 cup of milk to the recipe.

Any leftover waffles will freeze very nicely. I put them on a rack to cool completely, then package them up into a plastic container. They go into the toaster directly and come out nice and crisp!

If you can’t find whole-wheat pastry flour, simply substitute with equal amounts each of all-purpose flour and regular whole wheat flour.

I make my own Greek yogurt and often strain it until it is really thick, usually far thicker than store-bought. To compensate, I will add a little milk until it is the same consistency of commercial sour cream for use in recipes like this. If your yogurt is a little thinner, that’s fine, but if it is thicker than sour cream add milk to your yogurt to adjust, then measure out 1/2 cup of the thinned yogurt for the recipe.

Whole Wheat Apricot Waffles Recipe

  • Difficulty: easier than convincing fruit trees to do what you want
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Ingredients

  • 3 cups whole-wheat pastry flour (or 1 1/2 cups each of all-purpose and whole wheat flours)
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/4 to 1/2 tsp. ground ginger (use desired amount)
  • 3 eggs
  • 2 Tbsp. brown sugar
  • 1/4 cup olive oil
  • 1/4 cup melted butter (use salted butter)
  • 1 1/2 cups whole milk (2 cups if making pancakes)
  • 1/2 cup Greek yogurt (sour cream can be substituted)
  • 1 1/2 cups chopped apricots, fresh or frozen (do not defrost completely if using frozen, just enough to cut them)

Directions

Mix the first six ingredients together in a bowl until completely blended (flour through ginger). When measuring the flour, fluff it up with a whisk first then gently scoop it into your measure cup. Set the bowl aside.

In a large bowl, beat the eggs until smooth. Add each of the remaining ingredients one at a time (except the apricots), beating until combined between each addition. Stir in the apricots.

Prepare your waffle maker, adding a non-stick coating of oil or butter if needed, or if making pancakes, prepare your griddle or pan.

While your waffle maker or griddle is heating, add the flour mixture to the liquid mixture. Gently fold in the dry ingredients until completely mixed in, but don’t beat it. Over mixing will cause your waffles to become tough from the gluten in the flour. The batter for the waffles will be thick.

Spoon the batter into the waffle iron and spread out to distribute the apricot chunks. Don’t worry about trying to get them into any particular spot as they will get smashed anyway. Bake as long as desired, but be sure to not have any wet batter remaining. For the pancakes, cook them on one side until large bubbles appear and the batter is almost dry on the surface before flipping. Cook on the other side until they are dry inside.

Serve hot with butter and syrup of choice, or even whipped cream! Enjoy!

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