Domesticated by the Pizzelle


Every language has a similar expression of “live to eat or eat to live.”  In my mom’s kitchen we definitely practice the former, as my previous entries have proven.  


During this particular visit of mine, we have already attempted twice to use the small electric pizzelle iron (which looks similar to the waffle iron) to make the Italian thin, crispy waffle cookies.


Pizzelle comes from an Italian word that means round/flat.  I wish there were a word that could describe how heavenly the kitchen smells as you pull each waffle off the griddle.  


I’m definitely better at making reservations than dessert, lunch, or dinner, but I think I’ve been domesticated by the pizzelle iron.

Here’s the recipe:



  • 1 cup sugar
  • 2 cups all-purpose bleached flour
  • 3.5 cups water
  • 1 tablespoon coconut milk (this can be substituted with grape seed oil or any unflavored oil)
  • small sprinkle of cinnamon or anise powder
  • pizzelle iron



  • Blend all ingredients well in a mixing bowl.
  • Plug in pizzelle iron and wait for it to warm up.
  • Pour a thin layer of the batter on the iron’s griddle and close the lid. Follow the instructions of the iron to determine how long it takes for the cookie to brown (usually a couple of minutes tops). This is actually a trial-and-error process. After a few you should be able to determine how golden you want the cookies to be. They can be crispy (cook them longer) or soft, depending on personal preference. Use a spatula to peel the cookie off the iron. 
  • This recipe yields about 60 small waffles. Can be eaten alone or served with berries and cream.


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