Prep 0 mins
Cook 0 mins
- 3 eggs
- 3⁄4 cup granulated sugar
- 1⁄2 cup butter, melted
- 2 teaspoons vanilla
- 1 1⁄2 cups flour
- 2 teaspoons baking powder
- Beat the eggs and gradually beat in the sugar until the mixture is creamy.
- Stir in the melted butter and vanilla.
- Combine the flour and baking powder, and then add it to the mixture. Blend it in well.
- Drop about 4 tsp of the batter into a heated pizelle iron, and cook both sides over medium-high heat for about 1 minute each, or until golden brown.
- Remove the waffle from the pizelle iron and immediately shape it into a cone while it is still pliable.
Sorry, this seemed to be a copy of the recipe from our old Rival cone maker booklet and we expected the same amazing treat we enjoyed before. However, the differences here are a full 50% additional flour and 100% more baking powder, with only 30% of the called for vanilla extract. The remaining amounts are identical. This made for a very thick, hard to work batter and waffle bowls that tasted a lot like eating raw flour and cracked terribly. My husband was cussing and ready to give up until I suggested he thin it out with water to resemble the original recipe which worked beautifully, although possibly lacking the texture and flavor we have LOVED in the original.
I changed the size of the recipe to 6 servings. The batter was rather sticky and as I didn't have a pizelle iron, I had to thin it with about 1 or 2 tbs of water. I had to spread the batter around fast before it cooked and couldn't be spread. It makes me want to go buy a pizelle waffle iron!