2 cups All Purpose Flour
2 ½ tsp Baking Powder
½ cup Sugar
½ tsp Salt
¼ tsp Cinnamon
¼ tsp Nutmeg
1 ½ cups of warm water
Canola Oil for Frying
Large Mixing Bowl
Measuring spoons and cups
A Large spoon or a ½ cup measure for dropping bakes into oil
a spatula for flipping bakes
a plate with some paper towel to place bakes onto when they are done. (the paper towel soaks up any excess oil.)
First combine the dry ingredients: Flour, baking powder, sugar, salt, cinnamon and nutmeg.
Heat your oil. You want it to sizzle when you drop batter into it but you don’t want the oil too hot. I was working with a copper bottom pot that retains heat so I kept my fire on medium low heat.
Return to your dry ingredients mix and slowly add the water. You will add only enough water to get the bakes to dropping consistency. This is very different from most of the other bakes recipes I have seen that require kneading.
This was a sort of trial and error part for me but 1 cup and ½ of water was pretty close to perfect for me.
Drop a large spoonful into your hot oil. Always take care when working with hot oil!
Fry on each side of the bake until golden brown.
I often flip my bakes on their sides for a little while to make sure they cook all the way through
Remove in batches and set them on your plate to cool. Allow the bakes to cool a bit before eating to avoid biting into hot oil.
Bakes should be light and fluffy. And Delicious 🙂