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Cornflake Waffles

Categories: Breakfast

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You'll love the crunchy texture the cornflakes bring to these waffles, along with the sweet berry and apricot sauce.


  • 1 1/4 c. all-purpose flour
  • 3/4 c. corn flakes finely crushed
  • 1 tbsp. Clabber Girl Baking Powder
  • 2 egg yolk
  • 1 3/4 c. milk
  • 1/2 c. cooking oil
  • 2 egg whites
  • Berry-Apricot Sauce


In a large bowl combine flour, cornflakes, Clabber Girl 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 until combined but still slightly lumpy. In a small mixing bowl beat egg whites until 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.

Berry-Apricot Sauce: Drain can of unpeeled apricot halves. Cut apricot halves in half; set aside. In a medium saucepan, sugar and cornstarch. Stir in apricot nectar. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Gently stir in apricots and 1 cup sliced strawberries. Heat through. Serve warm.