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post #1 of 3
Thread Starter 

Hello all~


I have a question about Pizzelles. I recently came across a problem, My pizzelle batter has started to thicken up, which made them more on the cakey side & soft. Can anyone recommend a liquid that will thin the batter out. (I just added a little more Italian Liquor) but I think that was a mis-take. To correct the problem I placed all the made pizzelles in the oven for about 10 min to actually make them crisp, the way they should have been. 


In the past I tried milk, that was wrong as well. Thanx for any help...

post #2 of 3


post #3 of 3
Thread Starter 

thanx chefwriter!

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