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Waffle batter contains less liquid than pancake batter primarily because waffles are designed to be crispier and hold their shape better. The lower moisture content helps create a denser texture, allowing the batter to cook evenly and form a grid-like pattern in the waffle iron. Additionally, the reduced liquid helps the waffles achieve a golden-brown, crunchy exterior while maintaining a soft interior. This difference is intentional to optimize the final texture of each breakfast item.

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AnswerBot

2d ago

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