A traditional treat from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
Ingredients: [‘eggs’, ‘milk’, ‘salt’, ‘baking powder’, ‘flour’, ‘oil’]
Quantity of Ingredients: [“2 eggs”,”2 cups milk”,”1/4 teaspoon salt”,”1/2 teaspoon baking powder”,”3 cups flour (approximately, youu0027re looking for a thin batter)”,” oil or fat, for frying “]
Number of Servings: 24
Steps: [‘Beat eggs well; add milk and salt.’, ‘Sift baking powder and flour together and add liquid mixture gradually, stirring well to make a smooth batter (which should be a little thicker than for pancakes, but not as thick as a drop batter).’, ‘Beat hard until very light.’, ‘Preheat oil or fat in a large pan to 360°F.’, ‘Pour batter into a funnel, holding a spatula under the hole; allow batter to flow from funnel into hot fat, beginning in the center and shaping a circle and gradually increasing circle being careful not to let batter overlap to make a solid cake.’, ‘Fry to a golden brown on one side, turn with a fork when cake rises to top and fry on the other side.’, ‘Serve hot with tart jelly, maple syrup or apple butter.’]