This would have to be one of my favourite recipes for treat foods. Although, if you use wholemeal flour, you could have it as an everyday food.
4 cups plain flour
2 tablespoons baking powder
1.5 teaspoons salt
3.5 cups luke-warm water
1 sachet dried yeast (7-8g) or 15g compressed yeast
1.5 teaspoons sugar
Dissolve the yeast and sugar in the warm water.
Place the flour, baking powder and salt in a large bowl.
Combine the yeasty water and flour mix and beat with a wooden spoon until smooth.
Cover the bowl and stand in a warm (but not hot) place until small bubbles appear on the surface. This takes about 10 minutes in summer and about 20 minutes in winter.
Lightly grease a frypan or skillet and some egg rings (generally, five to seven egg rings will fit comfortably in your pan).
When the pan and the rings are hot, fill the rings about 3/4 full with batter. Cook over low heat, uncovered, for 5 to 10 minutes until holes appear on the surface and the surface is beginning to dry out.
Remove eggs ring (with a pair of tongs or they will burn you!).
Cover with lid and cook for a further 2-3 minutes until cooked through and the bottom is golden brown.
Cool, toast and serve with honey, golden syrup, butter, jam, etc.
OR you can simply flip them over in the pan for a couple of minutes to lightly toast the top. This is my preferred way, as they are then ready to eat straight away!
This recipe is designed for wheat flour (white or wholemeal) and works well with these. I've tried making these with all buckwheat flour and it was a dismal failure. But gluten free flours can work - a 50/50 mix of Orgran plain gluten free flour and FG Roberts plain gluten free flour gives a superb result.
love and light