- 3 large eggs
- ¾ c granulated sugar
- A pinch of salt
- 1 tsp vanilla
- 1 tbs CherryMan cherry syrup
- 1 ½ c all-purpose flour
- 1 ½ tsp baking powder
- ½ c melted butter
- Pink food coloring (optional)
Beat the eggs, sugar, salt, vanilla, and cherry syrup until well combined.
Stir in the flour and baking powder, mixing until smooth.
Add the melted butter, mixing until smooth. The batter will be thick and soft.
If using food coloring, add now.
Heat your pizzelle iron. Once preheated, drop by rounded spoonfulls onto the centers of each pattern. Between 1-2 tablespoons. A standard cookie scoop works well for this. Cook about 50-60 seconds. Trial and error until you find your rhythm with the pizzelle press.