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.

You are watching: Why do my pizzelles stick to the iron

I think I used the same recipe I have always used. Here are the proportions: 6 eggs3 1/2 cups flour1 1/2 cup sugar2 tbsp sugar1 cup butter2 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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