(originally made 3/2013)
Tim and Jake both have issues with eggs, so most eggy dishes are out for us. I miss French toast and meringue!
Though this recipe is new to me, it’s not new to my family. My mom
makes over 500 of these every December, and until now, I’ve never made
them, only eaten them. Tim bought me my own iron for Christmas, and
I’ve been looking forward to trying it out. I originally doubled the
recipe that came with it since Tim can eat a half dozen in a sitting,
and then I realized that it was the same as my mom’s recipe EXCEPT that
she significantly increased the vanilla. I tried a few with the lower
amount and was unhappy with the taste, so I added the difference.
The end result? They were ok, but they were not Mom’s. Part of the
issue is the iron, it seems to produce a thicker pizzelle than what I
want. I like the bigger, thinner pizzelle with the lacy edges.
These were good with some maple honey caramel and I rolled a few to fill
with some cream filling that I’d stashed in the freezer.
* Exported from MasterCook *
1/2 pound margarine (used Imperial sticks
1 1/2 cups sugar
6 tablespoons vanilla (used pure, she uses imitation)
3 1/2 cups flour
4 teaspoons baking powder
Beat eggs, adding sugar gradually. Beat until smooth. Add cooled,
melted margarine and vanilla. Sift flour and baking powder, add to egg
mixture. Mix until smooth. The batter will be sticky, but can be
dropped onto iron by spoonful.