Hello there, my girlfriend needs help for the waffle batter at the restaurant she's working at. The ingredients are : flour, eggs, baking powder, sugar, milk and olive oil. So far so good, but the problem is that after 2h, all the air seem to have gone and the batter becomes too liquid and unusable. Apparently, adding more baking powder at this stage solves the issue.
Is there a way to make the batter more consistent over time without having to add the emergency baking powder? Also, the batter needs to hold for about 3 days.
Is there something to do here or is the whole method flawed?
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