Why do our pizelles ALWAYS stick to the pizelle iron when first starting a batch?!
Answers: My husband inherited a fantastic pizelle recipe from an Italan neighbor of his grandmother's, we also got her pizelle iron, that was made in the fifties, the trouble is, that no matter what we do, and we've tried everything, pre-seasoning, spraying with, Pam, oil, you name it, we've tried it. But they always stick and make a big mess. The batter is always cold, because he makes it the day before ( this is to allow the flavors to ripen. Could that be it?
Yes you should bring the batter to room temperature. The iron should be very hot, so that the batter sizzles when it hits the pan. But not so hot that the oil burns. The first one always sticks, but after that it should be ok.