When in the mood for noodly carbs I will make a half batch of these on top of vegetable bouillon and deliberately undercook them. I will even re-heat the leftovers in the microwave. Cook them as directed and they are beautifully fluffy.
1-1/2 C flour
2 t baking powder
3/4 t salt
1 egg well beaten
2 T salad oil
1 C milk
Whisk or sift flour with baking powder and salt in medium bowl.
In small bowl, beat egg then add oil and milk. Pour all at once into flour mixture and mix only until moistened.
Drop batter by rounded tablespoons onto gently bowling stew or bouillon. Cook uncovered for 10 minutes, then cover tightly for 10 minutes.
Possible additives to flour: 1/2 t curry OR 1/2 t sage, OR 2 T chopped parsley or chives, OR 1 t caraway seeds.
07/06/13 UPDATE: I added some fresh rosemary and some corn just off the cob. Yum.
(For recipes like these, I keep my old stained McCall's Cookbook.)