Sift flour, measure, then sift again with salt, baking powder, and sugar into a bowl.
Add butter and rub into flour with your fingertips until mixture is like coarse meal.
Beat eggs lightly with milk, then pour into flour mixture and stir until dough forms a solid mass.
Turn dough out onto board and knead lightly for 2 minutes or until smooth.
Cut dough into balls the size of marbles and let stand for 15 minutes.
Roll each ball on a lightly floured board into a very thin pancake 4 inches in diameter.
Cut a hole in center with a thimble.
After you roll out the circles of dough, place them in a single layer on a waxed paper until you are ready to cook.
Fry in hot deep fat (375°) until puffed and golden brown, about 30 seconds on each side.
Drain on paper towels.
Use sugar or glazed coatings.