Funnel Cake Made With Pancake Mix
User Reviews
4.9
Funnel Cake Made With Pancake Mix
Description
Eggs, sugar, milk, and vanilla extract are whisked together, then combined with pancake mix and salt to form a batter. This batter is transferred to a funnel, piping bag, or squeeze bottle and released into hot oil in a swirling pattern to create the classic funnel cake shape. Frying occurs at 375°F until the bottom side is golden, then the cake is carefully flipped to cook the other side.
Canola or peanut oils are recommended due to their neutral flavor and high smoke point. The frying vessel should have sufficient oil depth to allow frying without sticking. Additional oil may be required during cooking, which can affect the temperature and thus should be allowed to reheat to 375°F before adding more batter.
The finished funnel cakes have a crispy texture from frying, with the familiar sweet, vanilla-flavored batter likely appealing to many. They are best served shortly after frying for optimal crispness.
Ingredients
- 2 large egg
- 1 1/2 cups milk
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 2 1/2 cups pancake mix Krusteaz brand
- cooking oil Canola and peanut oil work well, provide a neutral flavor and have a high flash point, for frying
Instructions
- In a large mixing bowl combine eggs, sugar, milk and vanilla. Whisk well until combined.
- Add Krusteaz Pancake Mix and salt to the liquid mixture and stir to combine. Ingredients should be well incorporated, but do not over mix.
- Add approximately 1 1/2" - 2" of oil to a heavy bottomed fry pan, dutch oven or cast iron pan*. Heat oil to 375 degrees F. If you do not have a thermometer, you will know the oil is ready when you drop a small drop of the batter into the oil and it immediately bubbles and sizzles.
- Add approximately 1/4 of the batter to a funnel, piping bag or squeeze bottle, with your finger covering the opening until you are ready to dispense it into the oil. Holding the funnel/bag/bottle several inches above the oil, remove your finger and swirl the batter into the oil, overlapping it on itself, until the batter is all dispensed.
- Fry until the bottom side is golden brown, approximately 1-2 minutes, then gently turn over with tongs and fry until the second side is golden brown. Carefully remove and immediately place on a plate covered with paper towels to help drain off any extra oil. Sprinkle with powdered sugar, add toppings and serve immediately.
Notes
- Add more oil as needed during cooking but allow it to return to 375°F before frying the next funnel cake to maintain consistent temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 45g | 69% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 107mg | 36% |
| Sodium | 517mg | 22% |
| Potassium | 211mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 324IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 195mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
