- Under-whipped eggs: A thin, runny batter is usually a sign of under-whipped eggs or eggs that did not get to the crucial ribbon stage. Beat the egg mixture for as long as needed until the ribbon stage. - Over-worked batter: The batter can be easily over-worked when folding in the flour and butter mixture, causing it to deflate. - Warm the butter mixture, and lighten it by mixing in a bit of batter so that it can be incorporated quickly into the remaining batter.