Whole Wheat Parmesan Pizzelles
Prep Time: 15 Minutes | Cook Time: 1 Minutes | Total Time: 16 Minutes | Serving: 8
⏱️ Prep: 15 min🍳 Cook: 1 min
Ingredients
| 1/4 tsp | 1.3 ml | baking powder |
| 2 tbsp | 30 ml | milk |
| 2 tbsp | 30 ml | canola or vegetable oil |
| 2 tbsp | 30 ml | herbs |
| 1/4 tsp | 1.3 ml | baking soda |
| 2 tbsp | 30 ml | butter |
| 1/4 tsp | 1.3 ml | salt |
| 1/4 tsp | 1.3 ml | ground white pepper |
| 1/4 cup | 60 ml | water |
| 2 | large eggs | |
| 1/2 cup | 120 ml | white whole wheat flour |
| 1/3 cup | 80 ml | parmesan cheese |
Instructions
Prep Time: 15 Minutes | Cook Time: 1 Minutes | Total Time: 16 Minutes | Serving: 8
- Combine the baking soda, flour, baking powder, salt, and pepper in a medium-sized bowl. Set aside. Warm up your pizzelle iron.
- Put the eggs, water, and milk in a medium bowl. Beat the mixture with a medium-high-held mixer until it foams up.
- With the mixer on low, add the canola oil first, then the melted and cool butter in a stream along the side of the bowl. After adding both, beat for 30 seconds or until well mixed.
- Mix the herbs and Parmesan cheese into the egg mixture while beating it on low speed until everything is well mixed.
- Put the flour into the egg mixture and mix with a spoon. Then, use a low-speed hand-held mixer to beat the batter for 15 seconds until smooth. It'll be a little thick.
- You can use nonstick cooking spray on the Pizzelle iron if you want to.
- Put one tbsp of batter, or one pizzelle, in the middle of each grid. Cook for about 1 minute or until the edges are lightly browned.
- Take it out immediately for a flat pizzelle and let it cool on a rack. For a fancier shape, let it sit for a moment and then roll it around a dowel rod. For 20 to 30 minutes, let it cool and harden on a wire cake rack.