1 1/4 cups all-purpose flour
3/4 cup finely crushed cornflakes
1 tablespoon Clabber Girl Baking Powder
2 egg yolks
1 3/4 cups milk
1/2 cup cooking oil
2 egg whites
In a large bowl combine flour, cornflakes, baking powder, and 1/4 teaspoon salt. In a small bowl lightly beat egg yolks; stir in milk and oil. Add to flour mixture. Stir just till combined but still slightly lumpy. In a small mixing bowl beat egg whites till stiff peaks form (tips stand straight). Gently fold egg whites into the flour mixture, leaving a few fluffs of egg white. Do not overmix.
Pour one-fourth of the batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open during baking. Bake according to manufacturer’s directions. When done, use a fork to remove waffle. Repeat. Pass Berry-Apricot Sauce. Makes 4.
Berry-Apricot Sauce: Drain one 16-ounce can unpeeled apricot halves. Cut apricot halves in half; set aside. In a medium saucepan combine 2 tablespoons sugar and 1 tablespoon cornstarch. Stir in 1 cup apricot nectar. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Gently stir in apricots and 1 cup sliced strawberries. Heat through. Serve warm.