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.