Heat a waffle iron.
In small bowl combine yogurt and 1/2 c. apricot syrup;
set aside. In large bowl, combine next 5 ingredients,
and 1 tbs. sugar; set aside. Whisk together buttermilk,
egg yolk, vanilla, and oil; mix into dry ingredients
just until evenly moistened. Fold in apricots and pecans.
Beat egg whites until soft peaks form; add remaining sugar
and continue beating until firm peaks form and egg whites are shiny.
Stir 1/4 egg whites into waffle batter.
Fold in remaining egg whites.
Measure 2/3 cup batter for each waffle.
Cook about 4 minutes. Serve immediately with yogurt mixture.
This recipe yields 8 waffles.