Hi Daria! We've not had that happen before, so we're not quite sure what might have gone awry. Our only thought is that when the recipe was doubled it was just a bit too much mechanical leavening action from the eggs. We'd suggest that if you try a double recipe again, only using seven eggs and if the batter seems a too thick you can adjust with a little extra milk. We hope this helps! Happy Baking! Morgan@KAF

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