|Dry yeast||2 Ounce|
|Lukewarm water||2 1⁄2 Cup (40 tbs)|
|Sifted flour||6 1⁄4 Cup (100 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Egg yolks||3 , beaten|
|Milk||2 Cup (32 tbs), heated|
|Egg whites||3 , stiffly beaten|
|Butter/Oil||2 Cup (32 tbs) (For Deep Frying)|
Combine yeast with just enough lukewarm water to form smooth paste in bowl.
Add remaining lukewarm water and 1/2 of the flour; mix well.
Let rise, covered, in warm place for 30 minutes or until doubled in bulk and bubbly.
Stir in remaining flour gradually, beating until batter is smooth.
Add melted butter, egg yolks, salt and sugar; mix well.
Stir in heated milk until blended.
Let rise in warm place until doubled in bulk.
Fold in egg whites.
Let rise in warm place until doubled in bulk and bubbly.
Heat 2 small skillets.
Brush bottoms with butter or oil.
Pour 1 tablespoonful of batter into each skillet, tilting pan to coat bottom.
Cook until brown on both sides.
Remove to warm dish.
Repeat process with remaining batter.
May add additional heated milk if batter is too thick.