i will give butter spreading to pancakes. but no resistance is a double edged sword. the syrup falls right off. waffles have syrup levis.
No no no no no! The second that you cut the waffle, those convenient little syrup pockets are broken and it all falls off forcing you to scramble and try to get as much maple syrup as possible in every bite. This is where the aforementioned absorbancy is KEY in pancakes.
CD you make a good point with that photo of the World's largest Pancake, How big is the world's largest Waffle? Not as big as the the Worlds' largest Pancake. I will give the waffle credit, it does have "syrup levees", but there fault makes them extra difficult to butter, and when was the last time you seen Jesus in a waffle?
That just looks like someone lit their nipple on fire
and for the record, I do not think there is such a thing as "spray" butter. Those are "margarine" and "spread", which are butter substitutes. Butter is made from animal fat, while the butter substitutes are made from plants fats (oils). My point is anything you can "spray" is not butter.