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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.

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mrsssilvia February 05, 2012

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!

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V'nut-Beyond Redemption September 05, 2004
Pizzelle Waffle Cones