3 Ingredient Funnel Cake
This 3 Ingredient Funnel Cake is surprisingly easy to make but still has all the nostalgic flavor you love. Simply mix, pipe, and fry! Then enjoy them with all of the toppings that make this fair treat so irresistible.
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Servings: 4
Calories: 100kcal
Equipment
- Mixing Bowl
- Pan or Cast Iron Skillet
- Squeeze Bottle or Plastic Bag
- Tongs
Ingredients
- 1 cup Complete Pancake Mix
- 2 Tbsp Granulated Sugar
- 2 tsp vanilla, optional
- Sunflower Oil, for frying
- Powdered sugar, ice cream, chocolate sauce, or strawberries for topping, optional
Instructions
- Mix the pancake mix with ½ cup water, granulated sugar and vanilla (optional, but delicious!) until a batter is formed. Add 1-2 more Tbsp of water or pancake mix if necessary to make the batter a pourable thickness.
- In a large pan or cast iron skillet, heat about ½ inch of oil until it reaches 350 degrees Fahrenheit.
- While the oil is heating, put your batter in a squeeze bottle or in a plastic bag/cake decorating bag with the corner cut off of it. The batter might be thin enough to leak from the corner, so I only like to fill up the bag enough for one funnel cake at a time.
- When your oil is ready, squeeze the batter into the hot oil, moving in a circular and criss-cross motion to form a filled circle of batter.
- Allow the batter to cook until it becomes light brown on one side. Then use tongs to very carefully flip the funnel cake. Cook again until it browns on the other side.
- Remove from the oil and place on a paper-towel lined plate to drain. Prepare the remaining funnel cakes as desired.
- When you’re ready to eat, sprinkle your funnel cake with powdered sugar, and top with ice cream, chocolate sauce, caramel or strawberries. Enjoy!
Video
Notes
Recipe Copyright The Domestic Spoon. For educational or personal use only.
- Pancake Mix: Use your favorite!
- Granulated Sugar: You can use brown sugar in a pinch, but it may give your dessert a softer texture than adding granulated sugar.
- Sunflower Oil: You could use canola oil or vegetable oil if necessary. I do not recommend using olive oil, because the smoke point is lower which means your dough will burn easier.
- If possible, use a candy thermometer to monitor the heat of your oil. Too hot and it will burn your dough, while too cool and your funnel cake will get overly greasy.
- You can use a funnel to create your funnel cakes, but if you don’t have one, a simple ziploc with the corner cut or a pastry bag will work just as well! The best tool is a squeeze bottle because it gives you complete control over how quickly your batter is flowing.
- A little extra vanilla in the dough is totally optional, but really enhances the flavor!
- Cook only one funnel cake at a time. Overcrowding the pan will cause your funnels cakes to stick together or get soggy!
Nutrition
Serving: 1serving | Calories: 100kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 164mg | Potassium: 68mg | Fiber: 1g | Sugar: 6g | Vitamin A: 81IU | Vitamin C: 0.2mg | Calcium: 70mg | Iron: 0.4mg
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