1 egg, beaten
2/3 cup milk
1 tsp baking powder
1-1/4 cup all purpose flour or coconut flour to make gluten free
2 Tbsp sugar
¼ tsp salt
Oil for frying, enough to cover the bottom of the skillet
Powdered sugar for topping
Mix egg and milk. Sift dry ingredients and gradually add to milk mixture, beat until smooth.
Preheat oil in fry pan to 375 degrees F.
Pour batter into hot oil with a funnel with a 1/2” or 3/4” hole. Let batter drizzle into hot oil, spiraling to create a circle.
Cook about 1 minute, flip over, cooking both sides. Remove and drain on paper towels.
Sprinkle with powdered sugar and top with fruit preserves while still warm.
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
1/4 cup cold water
4 medium peaches, peeled and sliced
1-1/3 cups sugar
5 teaspoons lemon juice
1/4 cup cornstarch
1/3 cup water
3 cups fresh raspberries
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Roll out pastry to fit in a 9-in. pie plate.
Transfer to pie plate; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
In a large saucepan, combine the peaches, sugar and juice. Combine cornstarch and water until smooth. Stir into peach mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. Fold in raspberries. Spoon into crust.
Refrigerate for at least 4 hours or overnight. Refrigerate leftovers. Yield: 8 servings.
Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.