craftyrn,
Hope I can be of some help. From your photo they look very, very thin, you could add just a little more flour, not much though.

I've found that once they start sticking, I need to brush out any & all crumbs to avoid any further batter sticking, then re-oil.

Lucy

A little more flour and be sure your iron is HOT before you add the batter.
Is this an electric iron or one that fits over a burner? Mine fits over a burner....and it's a krumkake iron....which is just a Scandanavian pizzelle! Haven't made tham in years....but it seems I remember that the amount of sugar in the batter determines a lot about how much they stick....and once you get your iron properly seasoned, like a cast iron fry pan, don't wash it!!
Linda C

Crafty: My computer and Phone were down, so I just saw your Post.
You already had 2 good advices or are they vices ???

Because you will probably eat too many, gain 5 pounds and blame me.

Sometimes when I bake the first one , it will stick.
Then after that, they are OK. I don't know why???

I use the batter thicker( more flour )almost where you
would have to push it off one spoon with another.
Spray a little Pam on a pastry brush and brush the Iron slightly.
I use a Mellon Dipper??? Like an ice cream dipper, to put the batter on the iron.

I use the iron hot enough, so that when it gets going,
they bake in about 20 seconds.
It is a pain when they stick . I use a stiff brush to clean, Then reoil.

I didn't think anyone was still making Pizzlles.

Last time I posted the Recipe, everyone said they were
buying them from Amazon, because they were just as good
as home made and cost the same so why make them ???
So I don't think I posted the recipe anymore.

Sorry !!! I'm for tradition and showing the young ones
How they stick and how to clean the iron without cursing.
And " how to " so they can tell their kids the same.
Just like a lot of us do now.To me, that's what it's all about.
I think they like that better than saying,
" Just order them from Amazon, it's easier."

In fact, that's what this FF is all about.
I said before," I can buy anything, that's made here"
But that's not as much fun.

And now , Let's all stand up and sing "God Bless America "

Lou
PS, Thanks Lucy and Lindac

lou, i'm with you. i make pretty much everything myself. not 100%, but most stuff. i'm so impressed when i read that grainlady mills her own flours and annie keeps her own livestock, etc. if i could, i would as well. i have friends that buy so much pre-made and laugh when i do it from scratch -- but never complain when they share in the bounty!!!!! i try to grow everything i can, then can it through the season.

and there's nothing like homemade pizzelles - i'm partial to anise.

maryanne

Pizzelles

And tried adding finely chopped semisweet chocolate to half the batter-- marble pizzelles

Craftyrn: I just saw your Thread.
Glad you got them going. For some reason; once in a while,
the first one will stick.
Mostly, I start right out without sticking.
Sometimes I will heat the baker while I'm still mixing,then shut it down.
Then I'll turn it back on when the Batter is mixed.
This was another recipe that gained me a few pounds while perfecting it.
Thanks Maryanne, you are the Earthly Delight!!!

Lou