Chinese Egg Puffs - cooking recipe

Ingredients

7/8 cup flour (4 oz)
2 tablespoons cornstarch (1 oz)
1 teaspoon baking powder
2 eggs
1/2 cup sugar (4 oz)
1/4 cup evaporated milk (2 oz)
1/2 cup water (4 oz)

Preparation

Pre-heat an bleskiver pan over medium heat. Put a small amount of butter or oil in each hold and heat until hot.
Combine all ingredients and stir until well mixed.
Fill each hole with batter and let cook for several minutes (about 3).
Using a chopstick or knitting needle, flip the half-cooked batter 1/4 turn (90 degrees).
Let it cook for another minute or so, flipping 1/8 of a turn each time part touching the pan starts to dry up. They are done when a toothpick inserted in the middle comes out cleans.