Fans of this nostalgic dessert can have a little treat.
. This white stuff will puff up any batter, and you don’t want that if you’re trying to make a crisp cone.. This is the bowl you’ll be making your batter in, so make sure it’s big enough.When you’re done, all the ingredients you’ve worked with so far should be combined into a fairly thick, tan batter.Slice the butter into half-inch-thick slabs to maximize the surface area exposed to heat and plop them into a small, microwave-safe bowl.
When your dollop of batter has turned pale and you can see bubbles across its surface , flip it over and immediately press down on it with your spatula. This will simulate the pressure you’d get in a mechanical press, but won’t duplicate it. Move your spatula every five seconds or so to ensure an even thickness. After another 30 seconds, take the waffle cone off the pan and put it on a cooling rack, paper towel, or plate.
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