Ingredients
Scale
- 2 cups pancake mix
- 1 1/2 cups milk
- 2 eggs
- 1/2 tsp vanilla extract
- Oil for frying (vegetable or canola)
- Powdered sugar for dusting
- Optional toppings: fruit, whipped cream, chocolate syrup
Instructions
- In a large bowl, whisk together pancake mix, milk, eggs, and vanilla extract until smooth. The batter should be slightly thicker than pancake batter.
- Heat oil in a deep fryer or large deep skillet to 375°F (190°C). Test the temperature by dropping a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is ready.
- Pour the batter into a funnel, holding your finger at the bottom to stop the flow. Hold the funnel over the hot oil and release your finger, moving the funnel in a circular motion to create a spiral shape.
- Fry until golden brown, about 2 minutes on each side. Use tongs to flip the funnel cake carefully.
- Remove from oil and drain on paper towels.
- Dust with powdered sugar and add optional toppings as desired.
Notes
- Ensure the oil is at the correct temperature before frying to prevent the funnel cake from absorbing too much oil.
- If you don’t have a funnel, you can use a squeeze bottle or a plastic bag with a corner cut off to pipe the batter.
- Serve immediately for the best texture.
- Prep Time: 10 minutes
- Cook Time: 4 minutes per cake
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 funnel cake
- Calories: 300
- Sugar: 8g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Keywords: Funnel Cake, Pancake Mix, Easy Dessert, Fair Food, Quick Recipe