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1
Place butter in a small saucepan and warm over low heat until melted.
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2
Remove from the heat and set aside until cooled.
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3
Thoroughly stir together the flour and the baking powder in a bowl, beat the eggs until frothy.
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4
Add sugar and lemon juice and continue beating until the mixture is light.
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5
Beat in lemon zest and anise extract.
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6
Add dry ingredients, beating lightly, until the mixture is smooth.
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7
Lightly beat in the cooled butter until incorporated.
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8
Lightly brush the interior surfaces of a seasoned pizelle iron with flavorless vegetable oil, being sure to cover all the grooves and indentations.
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9
Heat the iron until a drop of water sizzles when sprinkled on the interior surfaces.
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10
Remove iron from the heat and, holding it over waxed paper, drop about 2 tablespoons batter onto the center of one side.
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11
Immediately close the iron and scrape off the batter that squeezes out the edges.
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12
Place the iron on the burner and bake turning from one side to the other every 20 seconds and opening the iron frequently to check the wafer for doneness.
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13
When it is light gold on both sides, quickly remove it from the iron, using tongs or a fork, and lay flat, on a wire rack until cool.
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14
Repeat this process until all batter is used.
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15
Store the wafers in an airtight container for 3 to 4 days.
