Sift the flour, baking powder and salt into a large bowl, and make a well in the middle.
Pour the eggs, sugar, and anise extract into the well in the center of the dry ingredients, and whisk them together. Slowly incorporate the flour from the edges of the well, until it is all blended and the batter is smooth.
Add the melted butter, and whisk together again until smooth.
Set the batter aside to rest for 30 minutes.
If the batter is too thick, add a little milk or water. It should be cake batter consistency.**
Using a small cookie scoop, put one to two tablespoons (depending on the size of your iron) of batter into the center of the pizzelle iron.
Bake about one minute without lifting the cover, until they stop steaming or according to the manufacturer’s directions on your pizzelle iron .
Remove from the iron, and place on a cooling rack. Dust with confectioners' sugar if desired.
*Adjust the flavoring to your liking. If you use anise oil instead of extract, you will not need to use as much.
**Make a few test pizzelle to see how you like the thickness and to figure out how much batter to use for your iron. If the pizzelle are thicker than you like, add a little milk or water to thin the batter slightly and test again.
ChefAlina.com