- 3 eggs
- 3/4 cup sugar
- 8 Tbs. (1 stick) unsalted butter, melted, plus
more for brushing
- 2 tsp. vanilla extract
- 1 tsp. finely grated lemon zest
- 1 3/4 cups all-purpose flour
- 2 tsp. baking powder
Over a sheet of waxed paper, sift together the flour and baking powder. Fold the flour mixture into the egg mixture in two additions, folding each addition just until blended.
Heat a pizzelle maker according to the manufacturer's instructions. Brush lightly with butter and spoon about 1 Tbs. of the batter onto the pizzelle maker. If any batter oozes out, cut it off immediately. Cook according to the manufacturer's instructions until golden brown. Transfer the pizzelle to a wire rack and let cool. Repeat with the remaining batter.