Dear Humans,

I made waffles yesterday and I had that familiar problem–either the batter overflows the waffle iron and you end up with a mess on your counter or the batter doesn’t go all the way to the edge of your iron and you end up with incomplete waffles.

Measure, you say. And that is a good practice. But there are just so many variables–the consistency of your batter, the temperature of your waffle iron, the amount and location of your batter.

I insist on a complete waffle, so I’ve accepted that cleaning batter off the counter is just part of making waffles. And it seems like a small price to pay for the light, crispy magic of a well-made waffle.

Sincerely,

Mr. Curt