1 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 egg
3 tbsp. water
Vegetable oil
About 1 1/2 c. cane syrup
Finely chopped pecans

Combine flour, baking powder, and salt in a small bowl. Combine egg and water. Add to flour mixture and mix well. Divide dough into 12 equal parts and roll each into a ball. Roll out balls of dough very thin on a lightly floured surface; stack rolled dough between pieces of waxed paper to prevent drying. Pour about 2 inches of oil into a heavy saucepan. Heat to 375 degrees. Drop a pastry circle into hot oil, using a long handle fork. Immediately stick the tines into the center of the pastry and twist quickly. Hold until set; cook until golden brown. Drain well. Pour syrup into heavy saucepan and bring to boil. Cook 5 to 10 minutes, stirring occasionally. Dip ear in hot syrup, coating well. Sprinkle with chopped pecans. Cool slightly on buttered wax paper. Serve warm. Yield: 1 dozen.