Thank you for your wonderful guide to the waffle. I also make a lot of waffles. I use a recipe that calls for brown sugar instead of white sugar for the sweetener. I usually chop pecans finely and put them over the waffle before I close the lid with a grind of fresh nutmeg. I put more pecans over the finished waffle with the maple syrup. I will use your tips of warming the liquid, I do get the coagulation from the melted butter. Thanks again

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