Pots & Pans – Apricot Waffles


A week or two ago I found Jerry Baker’s Giant Book of Kitchen Counter Cures at a library book sale. I snapped it up. I turned fifty-nine this month, and although I have always eaten well, I want to consider my future health when I buy and prepare food; I know I can do better.


I’ve recently been dismayed to find these words on the package ingredients of many of my favorites:

‘Partially produced with Genetic Engineering’

In plainer terms this usually means an ingredient in the product contains a modified food or GMO. How did these modern-day horrors slip into our food with most of the public unaware? They should have been banned.

“Unless you’ve been living “off the grid” for the past 10 years or so, you know that genetically modified organisms (GMOs) are in just about every kind of processed food on the supermarket shelves. Extensive animal testing has shown that foods containing GMOs cause health problems, ranging from gastrointestinal upsets and infertility to organ damage, immune system impairment, and accelerated aging.” ~ The Ghastly Dangers of GMO’s – Jerry Baker’s Blog

In hopes of making more food from scratch I took a look at the recipe for apricot waffles in the book, adapted the ingredients to make better use of what I had in my pantry, and made a batch of 12 -18 waffles (Amount depends on how full you fill the waffle iron.) For a quick nutrition bump-up on a day when you are in a hurry, add 1/2 can of chopped apricots to your pancake and waffle mix before cooking.


1 can of apricots/in fruit juice
Prepare apricots – Chop 1/2 the can of apricots. Puree 3-4 apricots into a smooth sauce in a food processor, or just mash them with a fork until smooth. (I ate any leftover apricots right out of the can!)

In mixing bowl combine:
2 cups flour (you can substitute 1 cup with wheat flour)
3 tablespoons sugar
3/4 teaspoon salt
1 1/2 teaspoon baking powder
1/4 teaspoon soda

In small bowl combine:
1 3/4 Cups buttermilk (*substitution at bottom)
2 tablespoons melted butter
2 eggs, lightly beaten
Pureed apricots

Add to dry ingredients and mix. Gently fold in chopped apricots. Follow directions for your waffle iron. I think this batter would probably make good pancakes too. ENJOY!
* Use the same amount of milk with a tablespoon of vinegar added. Mix these two ingredients together and let them sit for five minutes before using in the recipe.

I know, I know, canned apricots may be contaminated by ingredients leaching out of the can, enriched flour is loaded with no-no’s, and sugar is deadly…but hey, at least I am eating a food high in natural beta-carotene. I’m also trying to make inroads to finding flour, sugar and other products I cook and bake with in a more natural/organic form.

Jerry Baker’s Blog is filled with health advice, seasonal tips, recipes and garden hints. A terrific blog to visit and browse.

2 thoughts on “Pots & Pans – Apricot Waffles

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