Just a thermostat, I think. When the temperature stabilizes again after the batter cools it, the waffles are done. The waffle maker is engineered that way (heat capacity of the plates, power dissipation of the heating element, sensitivity and placement of the thermostat). Not really that hard to engineer. The doneness of waffles is not all that critical a point to hit.
How about: I’m burning waffles when they call about the body. My apologies if someone has already posted this. I tried to read the previous responses as thoroughly as possible.
Query: Why are her fingers still floury if she's got the batter in the waffle iron, and it's had time to overcook them? (Sorry, had to ask. Readers who cook will wonder.)
Personaly, I get flour all over my hands, face, arms, legs, and torso when I bake or cook xD Bah, now you guys have made me hard for me to choose... waffles or flapjacks?
