Indulgent Funnel Cake with Pancake Mix: Quick & Easy Delight
This Indulgent Funnel Cake with Pancake Mix is a quick and easy delight that brings the fairground experience home.
Equipment
- mixing bowl
- hand mixer
- piping bag or zip-top bag
- deep skillet or heavy pot
- slotted spoon
Ingredients
For the Batter
- 2 cups pancake mix any brand you prefer
- 1 large egg binds ingredients
- 1 cup milk can substitute with almond or oat milk
- 1 teaspoon vanilla extract enhances flavor
- 2 teaspoons vegetable oil for the batter
For Frying
- 3 inches vegetable oil for deep frying
For Topping
- to taste powdered sugar sprinkle generously
Instructions
Step-by-Step Instructions
- In a mixing bowl, combine pancake mix, egg, milk, vanilla extract, and vegetable oil. Blend on high speed for about 2 minutes until the batter is thick yet smooth.
- In a deep skillet, pour in vegetable oil and heat over medium-high heat until it reaches 350°F.
- Pour the batter into your piping bag, snipping a small corner to create a piping tool.
- Drizzle the batter into the hot oil in a circular, swirling motion. Fry for about 2 minutes until the edges are golden brown.
- Press the funnel cake down gently for even cooking and fry for another minute until golden brown.
- Use a slotted spoon to remove the funnel cake from the oil and drain on paper towels.
- While warm, sprinkle generously with powdered sugar and add desired toppings.
Notes
Store leftover funnel cake in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. Reheat in the oven for best results.
Nutrition
Serving: 1pieceCalories: 300kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 2gCholesterol: 40mgSodium: 300mgPotassium: 150mgSugar: 10gVitamin A: 200IUCalcium: 100mgIron: 1mg
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