Today’s experiment: Vegan pizzelles
I interpolated between three recipes online, then fussed with the consistency as I griddled them off.
Results:
Round 1: too thick, retain too much moisture/flexibility. Delicious; crisp exterior; inside is a little chewy.
Added water for Round 2: too much water. They puffed into little balloons. Fun, but difficult to eat.
Added cornstarch for Round 3: closer, but batter still too thin.
Added masa for Round 4: bang on batter consistency, but probably a touch too lean and under leavened. Crunchy. Would be great for dipping.
Did I measure my edits? Of course not. But I will measure when I make them again, and we’ll spiral into a final recipe. Notes: switch from abuse extract to ground aniseed; reduce 3T flax meal to 2; increase 1t baking powder to 1.5t; increase 1/2c liquid to 1c; increase 1/4c coconut oil by 1T or so. But go easy on the liquid increase until you know what the reduced flax is doing.
(yes it’s a stroopwaffel iron. hush)