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In a large mixing coliseum, whisk together the flour and the eggs.
Gradationally add in the milk and water, stirring to combine. Add the swab and adulation; beat until smooth.
Heat a smoothly waxed griddle or frying visage over medium high heat.
Pour or lade the batter onto the griddle, using roughly1/4 mug for each waffle. cock the visage with a indirect stir so that the batter fleeces the face unevenly.
Cook the waffle for about 2 twinkles, until the bottom is light brown.
Loosen with a spatula, turn and cook the other side. Serve hot.
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