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Problem with my pizzelles

I made a batch of pizzelles tonight with my electric pizzelle maker. They did not turn out as crisp as I remember from the past, more soft and doughy, and thicker.

I think I used the same recipe I have always used. Here are the proportions:
6 eggs
3 1/2 cups flour
1 1/2 cup sugar
2 tbsp sugar
1 cup butter
2 tsp baking powder

Most of the recipes I have seen are similar.

My pizzelle maker does not have a nonstick finish, which I had read somewhere may be a factor, so that should not be the problem.

One recipe I saw used a little less flour. Is that the problem?

Any other ideas?

I think I will try another batch if I can figure out what possibly went wrong.

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  1. I would try thinning out the batter with some milk. We almost always end up doing this and the runnier batter gives crispier pizelle.

    1. Here is the recipe I use. It results in delicate, crisp pizzelles every time. I do not try to double up the recipe, but rather make two batches, seperately.

      Italian Pizzelle

      3 eggs, beaten
      ¾ cup sugar
      ¾ cup butter or margerine, melted
      1½ cup sifted flour
      1 teaspoon baking powder
      ½ teaspoon vanilla
      ½ teaspoon anise extract
      1 teaspoon anise seeds, crushed, or anise oil (this is my own addition)

      Add and beat ingredients together in order listed. Drop by rounded spoonful onto center of preheated grid. Close lid immediately clip handles together. Allow to cook until steaming stops -- about 30 to 60 seconds. Remove with fork. Allow to cool on wire rack or towels. (While hot, may be rolled into cylinder or shaped into cone.) Dust with powdered sugar. Store in airtight container.

      VARIATIONS: Lemon Pizzelle..... omit vanilla and anise seed. Add 2 teaspoons lemon extract and 1 tablespoon grated lemon peel to Basic Recipe.

      Chocolate Pizzelle..... mix 3 tablespoons cocoa and 3 tablespoons sugar. Add to Basic Recipe.

      Nut Pizzelle..... add 1-1/2 cups very finely chopped or ground nuts to Basic Recipe or to Chocolate Pizzelles.

      The above recipe came with my Rival Pizzelle Maker.
      When there is no longer steam rising from the pizzelle maker, the cookie is ready to be removed from the iron.

      In your recipe....perhaps if you tried a bit more of the shortening (butter) in the batter, and also brush the pizzelle maker's grids with some oil before starting. If you want to continue using your formula....think that you will have do a bit of experimenting before you get it the results you are looking for.

      1 Reply
      1. re: Lisbet

        Your recipe calls for a little less flour and a little more butter. So that may help.

        1. re: Lisbet

          Nice site. This recipe too calls for a little more butter. I will give that a try.

        2. My pizzelle maker is non-stick and all the recipies which came with it do not call for baking powder, which will cause them to puff and thicken. Perhaps try a batch without it.

          1 Reply
          1. re: monavano

            Yes, I'm not sure why the baking powder is in there. You don't want them to rise, it seems to me.

          2. wow, i am surprised to see so many recipes with butter. my grandmother and great-grandmothers' recipe calls for peanut oil. no butter in sight. and no baking soda. and anise seeds are a must.... they are the essence of pizzelle, no?

            2 Replies
            1. re: vvvindaloo

              Interesting, because all the recipes I've seen use butter as the backbone. Yes to the anise seeds!

              I put finely chopped pistachio seeds in some of this last batch because I will be pairing them with some mid-eastern spiced nuts and jams. (I kind of had a mid-eastern concept. Realize that is kind of an odd twist on the pizzelles.)

              But the next batch will definitely have anise seeds. Love them.

              1. re: karykat

                If you're going Middle-Eastern, try adding rosewater or orange blossom water to the batter.

                We have a few anise-haters in the family, so we usually sub in vanilla. You can chuck in some liquor, too.

            2. Don't use butter; the margarine seasons the grids better than butter- even on the non-stick variety. Don't WASH the grids, just wipe down after use. Our family actually used crisco instead of margarine...and they were all from Italy !

              1 Reply