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Old 11-02-2008, 02:04 PM   #47
Charski
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Join Date: Sep 2004
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Start Date: May 2003
What Ang says - the batter should be very thick, between cake and cookie dough - not QUITE as stiff as cookie dough but certainly not as runny as cake batter!

I use a small ice cream scooper to get the batter into each well - I'd say it holds like a heaping tablespoon. Perhaps you didn't get ENOUGH batter into each waffle section?

And yeah, I'd sure check that BP too - whenever I open a new can, I use a permanent marker to put the date on the bottom of the can, and I replace it every 6 months.
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