I was reading a fellow Manic Monday participant's post (Travis) and he said, "I love panCAKEs. But sometimes it's tough to know how much syrup is enough syrup. Sometimes I don't get enough syrup and the panCAKE is too dry. And sometimes I get too much syrup and the panCAKE is soggy.
Now waffles...it's always easy to tell when you have just the right amount of syrup. Just fill up all the little waffle dents!"
Travis' comment box was flooded with comments about his genius waffle/syrup ratio. And, while I thought it was an excellent post, full of wafflish insight, it was a problem I have never considered.
Upon further waffle reflection, I realized that my lack of consideration on this dilemma has to do with the fact that I don't put syrup ON my pancakes/waffles but, rather, to the side and then I dunk. That way, a pancake doesn't fall apart because it's all soaked through with syrup and I have some measure of control over the waffle-pancake/syrup ratio.
I do love to fill the waffle "dents" with butter though... a guilty indulgence!
Any waffle quirks you'd like to share?