3:23:19what if you add more batter?
3:23:24yea the butter was a bit much
3:23:27All figments of your imagination.
3:23:28it looks like a week old brain
3:23:32just joined it, it thought it was a lasagna
3:23:45I like mine with a thick crust
3:23:48Have you perhaps thought of letting it set first
3:23:49*Barely any butter* Yuy: It's too much
3:23:50that is a lot of butter, but it should set after it cools
3:23:53Butter can’t pay for child support, so it always pulls out
3:24:06When I make peach cobbler we use sweet cream butter and often only use enough to get the crust crisp.
3:24:07the liquid should congeal/thicken over time by the time your fam tries it
3:24:12yuy, let it set for a bit instead of burning your mouth
3:24:17Don't worry Yuy, you can do better next time. :smiling_face_with_hearts::smiling_face_with_hearts::smiling_face_with_hearts:
3:24:34I've made it from scratch before. It 'sets' more when it cools but a little less butter won't hurt if you don't like it.