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I've owned a [waffle iron] for years and use it at least twice a month, yet until recently I had never made nor been served a waffle that I thought was as good as it ought to be. I guess I always loved the idea of waffles more than I actually enjoyed eating them. To me, waffles were [supposed to] be light, airy, and, most of all, crisp. But by the time they got to my plate, they were always damp and limp. Trying to serve them to company was worse. [Either] everyone was served a decent waffle, one at a time, or everyone ate bad waffles all together. Why couldn't waffles—even when coated with syrup—stay light and crisp to the last bite? After lots of recipe sampling, I realized the light, crisp waffle recipe I was [looking for] didn't exist in any cookbook I owned. If I wanted a really crisp waffle, I was going to have to develop it myself. Three days and a vat full of test batter later, I finally pulled my first perfect waffle from the iron.
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