Aunt Phillomenas Pizzelle

• 1 3/4 cups/210 grams flour, plus a little more if batter is too thin
• 2 teaspoons/15 grams baking powder
• 1/2 teaspoon/6 grams salt
• 3 eggs
• 3/4 cup/150 grams sugar
• 1/4 pound/113 grams butter, melted
• 1 teaspoon/5 milliliters vanilla
• 1/2 teaspoon/2.5 milliliters anise extract

1. Whisk together flour, baking powder and salt in a small bowl.
2. In a larger bowl, beat eggs and sugar until blended and slightly fluffy, 3 to 5 minutes.
3. Slowly add cooled, melted butter, vanilla and anise and mix until incorporated well.
4. Mix in dry ingredients a cup or so at a time, until batter is smooth but thick.
5. Using 2 spoons, one to scoop up the batter and the other to ease it onto the iron, drop batter onto the center of a well-heated pizzelle maker.
6. For smaller, 3-inch pizzelles, use a generous teaspoon of batter.
7. For the 5-inch, use about a tablespoon.
8. Cook for 30 to 40 seconds, or until just lightly brown.
9. Gently remove to a rack or plate to cool.

flour, baking powder, salt, eggs, sugar, milliliters vanilla, milliliters

Taken from cooking.nytimes.com/recipes/1017035 (may not work)