Best Pennsylvania Dutch Funnel Cakes Recipes

PENNSYLVANIA DUTCH FUNNEL CAKES Recipe - (4.3/5) image

Provided by carolync

Number Of Ingredients 7

PENNSYLVANIA DUTCH FUNNEL CAKES
3 eggs
2 cups milk
1/4 cup sugar
3 1/2 cups flour
1/2 tsp salt
2 tsp baking powder

Steps:

Preheat oil in a cast iron skillet on medium high heat (for an electric frying pan preheat to 375 degrees). Leave room between the oil and the top of the pan to allow room for batter to be added. Beat eggs, add milk and sugar. Beat well. In a separate bowl, sift flour, salt and baking powder. Add to egg and milk mixture. Beat until batter is smooth. Batter should be thin enough to flow through the opening of your funnel. If needed, add a little more milk. Put your finger over the bottom of the funnel and pour batter in top. Drizzle batter in hot oil making criss crosses and swirls. (I use a measuring cup with a thin spout to do this, easier for those of us less coordinated!). Let brown on bottom and then carefully flip it over with tongs to brown on the other side. Place on a paper towel to drain for a minute or so and then serve warm with molasses, jelly or sprinkle with powdered sugar.

Pennsylvania Dutch Funnel Cakes image

Yield 2 dozen cakes

Number Of Ingredients 8

Steps:

Beat milk with egg. Blend dry ingredients and gradually add the milk mixture, beating constantly until batter is smooth. Holding finger over the bottom of a 3?8- or 1?2-inch funnel, fill with batter. Holding funnel as near surface of fat as possible, remove finger and drop batter into deep fat heated to 375° using a circular movement from center outward to form a spiral cake about 3 inches in diameter. Immediately re place finger on bottom of funnel and form other cakes. Fry cakes until they are puffy and golden brown, turning them once. Remove from fat with a slotted spoon to absorbent paper to drain. Sift powdered sugar lightly over cakes or drizzle with molasses and serve at once.

Nutrition Facts : Nutritional Facts Serves