Adapted from King Arthur Flour.
Whisk together the flour, baking powder and salt. Set aside.
Beat the eggs and sugar with a whisk until frothy and well combined.
Beat in the flavoring--either the fiori di sicilia for citrus vanilla or the anise oil for traditional anise.
Stir in the the flour mixture--you can still use the whisk, but do not beat, instead only mix until smooth.
Switching to a spatula, stir in the melted butter.
Heat your pizzelle iron according to the manufacturer's instructions. The batter will thicken a bit while it sits--that is ok.
Cook the pizzelles according to pizzelle iron's instructions. Mine take about 2 minutes--when you carefully life them off of the iron, immediately transfer to waxed paper to cool completely.
Cool completely before stacking in a tin.