Making Waffles

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Published 1989

To test the consistency of the batter, bake and test a waffle. If it is heavy, add more liquid.

Heat the waffle iron. Pour the batter on to cover about two-thirds of the iron, close it and wipe off any excess batter.
Cook the batter for 3-4 minutes, turning the iron over during cooking. The waffle is ready when it stops steaming. If the waffle iron does not open easily, cook for another ½ to 1 minute.

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