ingredients:
4 eggos
pancake syrup
butter
ok, this recipe is fairly tricky, with the right preperation and timing, though, you can do this easily after a few times of practice.
set up your work station. get a large plate, and put it in front of the toaster. get out a knife and a fork and place them next to the plate. place a stick of butter on a plate, and put the plate next to the microwave. put the syrup next to the microwave as well.
put the 4 eggos into the toaster, and set it to whatever setting will toast them to right before they start to crisp. if you do not have a toaster that does not support 4 eggos, you should buy one. do not try and cram 4 eggos into a 2 eggo maximum capacity toaster.
as soon as they're in, take your maple syrup, and microwave it for 30 seconds. you need the syrup to be hot, cold syrup on hot eggos can ruin the eggos, making them inedible. as soon as that's done, pop in the butter for 15 or 20 seconds, depending on your microwave. you need it soft so it can be spread quickly and fastly, without crumpling the eggos. do not waste time inbetween these two procedures, the eggos will be in the toaster for only so long.
bring the soft butter and syrup over to your plate. stand by the toaster until the eggos pop up.
once they pop up, grab them as quickly as you can, and put them on your plate in a stack. as fast as you can, slather about a centimeter of a stick of butter onto each eggo. then put syrup on each eggo, making sure to fill in every square. DO THIS AS FAST AS POSSIBLE. i cannot stress this enough, you only have a window of 45 seconds before the eggos cool down, and at that point putting the butter and syrup on the eggo will cause a bad reaction in the eggo, causing them to be soggy and cold.
if you get everything on in 45 seconds, then you're set for cutting. with the knife and fork, cut the eggos into 4 long pieces. then cut those pieces, so that you have bitesized squares. then eat!
mmmuah! you have made some wonderful eggos!