Funnel Cakes – a delicious recipe with flour, sugar, baking powder, salt, eggs, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix dry ingredients thoroughly, then add eggs and milk, blending well.
2
With finger over the small hole in funnel, place about 3/4 cup batter in funnel.
3
Holding funnel over hot shortening, remove finger from small funnel hole.
4
Slowly move the funnel in rings until all the batter has run out.
5
When cakes float to the surface and are lightly brown, flip over with a fork, allowing both sides to brown.
6
Sprinkle with powdered sugar while warm or top with your favorite preserves.
7
The batter should be a little thicker than pancake batter so that it will run out of the funnel evenly.
8
These cakes can be made in a cast-iron skillet or a deep fryer.
593
kcal
Calories
9
g
Fat
104
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 c. flour, 2 Tbsp. sugar, 1 tsp. baking powder, 1/4 tsp. salt, and more.
Yes, Funnel Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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