Pizzelle (Italian stovetop waffles) (2024)

1. Place the eggs and sugar in a large bowl and whisk for 2–3 minutes until pale and fluffy. Add the lemon zest and oil and mix well.

2. Sift the flour over the egg mixture and stir gently with a wooden spoon until well incorporated. Start with 200 g and if the batter is too runny, add the rest of the flour to create a sticky and smooth batter, similar to pancake batter. Stir in the baking powder and salt.

3. Heat a pizzelle, waffle iron over medium heat. Unless you’re using a non-stick waffle iron, grease it with butter or, as my Nonna used to do, the fat from sliced prosciutto. Put 2 tablespoons of batter in the iron (depending on how big your waffle iron is), close the lid and cook until golden. Turn the iron it over halfway through to ensure even cooking. Repeat with the remaining batter, then dust with icing sugar and serve immediately.

Silvia Colloca shares her Italian family secrets in the brand-new series,

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