In a medium bowl, combine the flour, sugar, baking powder, and salt and mix well. Make a well in the center of the flour and stir in the eggs and milk to form a smooth batter.
In a 12-inch skillet, heat 1½ inches oil until very hot, but not smoking. To shape the cakes, use a funnel with a half-inch opening. Place an index finger under the tip of the funnel and pour in ½ cup of batter. Hold the funnel over the hot fat and rotate it to form spiraling, interconnecting 6 inch rings. Make 2 or 3 cakes at a time. Fry until golden, turn, and fry the other side.
Keep warm on a paper towel lined baking sheet at 250° F. while cooking the remaining batter. If the batter becomes too firm, add more milk, 1 tablespoon at a time. Serve warm cakes with molasses or maple syrup.