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Funnel Cake with Pancake Mix

Funnel Cake with Pancake Mix
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Easy Funnel Cake with Pancake Mix is a simple and quick recipe to enjoy a classic carnival favorite at home. Using pancake mix as the base, this recipe creates golden, crispy funnel cakes with a fluffy interior in under 30 minutes. Perfect for spontaneous sweet cravings, customizable with various toppings and mix-ins, and suitable for kids to help prepare.

Ingredients

Scale

Main Ingredients

  • 1 cup pancake mix
  • 3/4 cup milk (adjust for batter consistency)
  • 1 large egg
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Vegetable oil, for frying (about 2 inches deep in skillet)
  • Powdered sugar, for topping

Instructions

  1. Prepare the Batter: In a mixing bowl, whisk together the pancake mix, sugar, and vanilla extract. Add the egg and gradually pour in the milk while stirring until the batter is smooth and pourable but slightly thick to hold its shape when frying.
  2. Heat the Oil: Pour vegetable oil into a deep skillet or heavy-bottomed pot to about 2 inches depth. Heat the oil over medium heat to 350°F (175°C). Use a thermometer to maintain the temperature for crispy, golden funnel cakes.
  3. Create the Funnel Cake Shape: Using a funnel, piping bag, or squeeze bottle, carefully drizzle the batter in a circular, overlapping motion into the hot oil, starting from the center outward to form the classic web-like pattern. Fry in batches to avoid overcrowding.
  4. Fry to Perfection: Cook each funnel cake for 2-3 minutes on one side until golden brown, then gently flip with tongs or a slotted spatula and fry the other side for another 1-2 minutes until crisp and golden on both sides.
  5. Drain and Serve: Remove the funnel cakes from oil and place on a paper towel-lined plate to drain excess oil. Once slightly cooled, dust generously with powdered sugar and serve warm.

Notes

  • Oil temperature matters: Keep oil between 350°F and 375°F using a thermometer for best results.
  • Batter consistency is key: Adjust milk slightly to avoid a batter that is too runny or too thick.
  • Don’t overcrowd the pan: Fry funnel cakes in small batches for even frying and to maintain oil temperature.
  • Use a squeeze bottle: Controls batter flow and helps create beautiful, even shapes.
  • Drain well: Draining excess oil keeps funnel cakes crisp and less greasy.

Nutrition

Keywords: funnel cake, carnival treat, pancake mix funnel cake, easy funnel cake, homemade funnel cake, fried dessert

Find it online: https://linacorner.com/funnel-cake-with-pancake-mix/