Pizzelle (Italian stove top waffles)
- 6 eggs
- 9 tablespoons caster sugar (1-1/2 tablespoon of sugar per egg)
- Grated zest of 1 lemon
- 6 tablespoons olive extra virgin olive oil
- 200–230 g plain flour (depending on the size of your eggs)
- Pinch of salt flakes
- oil, for greasing
- Marscarpone to serve
- Icing sugar, for dusting (optional)
Place the eggs and sugar in a large bowl and whisk for 2–3 minutes until pale and fluffy. Add lemon zest oil and mix well.
Sift the flour over the egg mixture and stir gently with a wooden spoon until well incorporated. Start with 200 gr and if too runny, add the rest of the flour to create a sticky and smooth batter, similar to pancake batter.
Whisk the egg whites with salt until soft peaks form. Using a metal spoon, gently fold the egg whites into the batter.
Heat a pizzelle, waffle iron. Grease it with butter or, as my Nonna used to do, the fat from sliced prosciutto (unless using a non-stick one).
Put 2 tablespoons of batter in the mould, close the lid and cook until golden. Turn the iron it over halfway through to ensure even cooking.
Eat them straight away just as they are or dusted with icing sugar. They are also divine served with a dolllops of whipped mascarpone and a cascade of berries
