Elephant Ears

Ingredients and Weight:

• All-purpose flour: 2 cups (250g)
• Granulated sugar: 1/2 cup (100g)
• Baking powder: 2 teaspoons (10g)
• Salt: 1/4 teaspoon (2g)
• Buttermilk: 1 cup (240ml)
• Vegetable oil: 1/2 cup (120ml) for greasing the pan
• Cinnamon sugar, for coating: 1 cup (200g)
  • Ground cinnamon: 3 tablespoons (15g)
  • Granulated sugar: 1 cup (200g)

Preparation Time:

• 15 minutes

Cooking Time:

• 10 minutes per ear

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. Gradually add buttermilk while whisking until a soft dough forms.
3. Turn the dough out onto a lightly floured surface and knead for a few minutes until smooth and elastic.
4. Divide the dough into 8 equal pieces.
5. Roll out each piece of dough into a thin circle, about 12 inches in diameter.
6. In a shallow bowl, combine cinnamon and sugar.
7. Brush one side of each circle with vegetable oil and sprinkle with cinnamon sugar.
8. Heat a large skillet over medium heat.
9. Cook the elephant ears for 2-3 minutes per side, or until golden brown.
10. Drain on paper towels before serving warm.

Nutritional Information:

(Per serving)

• Calories: 450
• Fat: 15g
• Carbohydrates: 60g
• Protein: 10g

Dish Characteristics:

• Light and fluffy pastry
• Crispy exterior
• Sweet and aromatic cinnamon sugar coating

User Comments:

• "These elephant ears are so delicious and easy to make. I love the cinnamon sugar coating." - Mary
• "My kids begged me to make these every week! They're a perfect after-school snack." - Sarah
• "I doubled the recipe and made these for a party. They were a huge hit!" - John

Special Precautions and Tips:

• Be careful not to overmix the dough, as this will result in tough elephant ears.
• To make vegan elephant ears, use plant-based milk and butter instead of buttermilk and butter.
• If the dough is too sticky, add a little more flour. If it's too dry, add a little more buttermilk.