Did you know you can use our pancake mix to make funnel cake at home? This funnel cake is a very fun dessert to make- although it does involve frying so please be very careful and follow proper safety instructions. Bring all the fun of a fair into your kitchen.
Ingredients
2 1/2 cups Polly’s Pancake Parlor Original Plain Pancake Mix
1 1/2 cups milk
2 Eggs
1 tsp vanilla extract
1/4 cup granulated sugar (can use granulated maple sugar as well)
Oil For Frying- we used canola
Confectioners/powered sugar for dusting
Recipe for Funnel Cake
Whisk to combine the milk, eggs, vanilla, and sugar. Then add the 2 1/2 cups of Polly’s Pancake Parlor Original Plain Mix then stir until just incorporated and there are not a lot of clumps, but do not over mix.
Add approximately 1 1/2″ – 2″ of oil to a heavy bottomed pan. Heat oil to 375 degrees F. You may need to give the oil time to warm up in between funnel cakes, since the temp will drop as you fry.
Add some of the batter to a funnel, piping bag or squeeze bottle, covering the opening until you are ready to dispense it into the oil. We used this (its a pancake squeeze bottle, there are few different styles on the market):
Hold your batter a few inches above your oil, and carefully drop the batter into the oil, be careful! Drop the batter so that it overlaps on itself and until the funnel cake is the size you want. We found this recipe made about 6 medium sized funnel cakes.
Fry until the first side is golden brown, around 1-2 minutes, carefully flip the funnel cake with tongs and fry until the 2nd side has browned.
Repeat with the rest of your batter, allowing oil to come back up to temp in between funnel cakes. Place on a paper towel lined plate to help drain the oil off and cool. Serve while still warm, and top with your favorite toppings. We combined some granulated maple sugar and confectioners sugar to top ours.
Enjoy!
Recipe adapted from: https://www.krusteaz.com/recipes/funnel-cakes/
