Recipe: Funnel Cakes

What is more decadent than pancakes for breakfast?

Funnel cakes!

My friend Elisa posted a recipe for funnel cakes of Facebook and just as I was scrolling by a very adorable 6 year old boy walked behind me and said “I want that for breakfast!” and thus I entered the word of making fried fair food at home.

I had trouble finding a suitable recipe, though. Either they were too thick or too sweet, mostly too thick. I mixed up three different recipes over 3 days and wasn’t sure how any of them would get through a funnel, let alone the squeeze container I planned to use.

So I did what all responsible fried fair food connoisseurs do, I tweaked this and that and came up with a mix that works.

Funnel Cakes
(makes a lot)
3 eggs
1/4 C sugar
2 1/2 C milk
1/2 tsp salt
1 1/2 tsp baking powder
3 C flour

oil for frying (you need about 1/2″ in the skillet at all times)
powdered sugar, chocolate syrup or other desired toppings

Mix the eggs, sugar, milk, salt & baking powder together well. Slowly add the flour and mix. The consistency should be similar to a thin pancake batter.

Pour oil into a deep-walled skillet, set over medium-high heat and let it get sizzlin’ hot.

Use a funnel or squeeze bottle to pour the batter into the oil. Cook for about 30 seconds then flip. Remove with a slotted spoon to a plate lined with a towel and let it cool.

Top as desired.

Easy, peasy and delicious, funnel cakes are a frugal breakfast treat!