2 and a half cups flour
1 tsp vanilla powder or essence
A quarter cup sugar
A quarter tsp salt
2 tsp baking powder
2 cups milk
In a bowl, mix the dry ingredients.
In a separate bowl, whisk the eggs and add the rest of wet ingredients along with the vanilla powder.
Mix the wet ingredients well.
Now pour the dry mixture into the wet mixture and mix well into a smooth batter.
The batter consistency should be a little bit thicker than a pancake batter.
If the batter is too thick, you can add a little bit of milk and mix well.
In a deep frying pan, add some oil no more than half way.
Pour the batter in a squeezable bottle with a medium size hole.
When the oil is hot, squeeze out the batter using circular and zigzag motion to create a filled round shape.
Cook one side for about 2 minutes or until cooked and golden brown then flip and cook the other side as well.
When done remove from the pan and let it rest.
Sprinkle with powdered sugar before it’s cool.
Repeat cooking the remaining batter.
Top with more powdered sugar, strawberry sauce or any desired sauce and ice cream.
Best serve warm or right off the stove.
Recipe for the sauce:
About 1 tbsp of lemon juice
1 tbsp corn starch
2 tbsp strawberry jam
Sugar to taste
About a third cup water
In a pot, add the above sauce ingredients except jam.
Cook on medium heat and remember to stir every now and then.
You can mash the strawberries a little bit while cooking if you want.
When the strawberries are somewhat cooked and the sauce has thickened, add the jam and remove from the stove.
Ready to serve as a topping.