This is my grandmother’s “modern” (from the 70’s, I think) Vitantonio pizzelle maker. We received a request from the Ronald McDonald House staff for pizzelles with the December dinner, so we got out the iron and hoped for the best. Each year, when we plug the iron in, we expect to hear “ping”, and then that’s it – dead. Well, maybe that will happen someday, but not today; the iron heated perfectly and churned out dozens of pizzelles for staff and families to enjoy this Thursday.
Here’s the recipe we use, adapted from the original that came with the pizzelle maker (yes, we still have the instruction and recipe book):
3 cups flour
1 1/2 cups sugar
4 tsp baking powder
1 cup margarine (not butter!)
4 tsp anise extract
1 tsp vanilla extract
1 tsp orange extract
1/2 tsp lemon extract
Plug in iron and allow to come to temperature. When hot, spray upper and lower grids with small amount of cooking spray. Remove excess spray with wads of paper towels. Melt margarine in a bowl and allow to cool. Beat eggs and sugar in a large mixing bowl until smooth. Add melted and cooled margarine and extracts. Sift flour and baking powder and add to egg mixture. Stir until well combined. Drop about 1 tsp batter onto prepared hot pizzelle iron and bake for about 30 seconds, or according to manufacturer’s instructions. The first few may need a little less than 30 seconds; subsequent batches may need more. Move baked pizzelles to a wire rack and cool completely before storing in an air-tight container.
Repeat until all batter is used or until your back gives out, about 45 minutes to an hour or more, depending on your pace. If making a double batch, we recommend being fitted for a truss and some quality orthopedic shoes before you begin.