You Can Make Funnel Cake With Pancake Mix
Fair foods like candy apples, cotton candy and shaved ice seem to be magical unicorns, materializing out of thin air and found only in special places, such as a 20-year-old worn-out tent at the county fair. Funnel cake is considered one such wonderful dish, but unlike cotton candy, it does not require any special equipment to make. In fact, you can make a perfect copycat at home using a box of pancake mix.
How to Make Funnel Cake with Pancake Mix
All you need to do is heat about a half-inch of frying oil over medium heat in an eight- or 10-inch skillet. Place one cup of prepared pancake mix (the just-add-water variety) in a large bowl with a little 1/2 cup water and mix thoroughly. The mixture should be slightly thicker than regular pancake batter, about the consistency of vanilla cupcake batter. If you run a whisk over the dough, it will leave lines that will disappear after 10 seconds.
Pour the batter into a piping bag or, if desired, a zip-top storage bag. You can also do this with a kitchen funnel, but you won’t have as much control. If you are using a storage bag, seal the top and cut the corner to create a ½-inch grip. This is where you will squeeze out the mixture. Once the frying oil reaches 350 to 375°F, you can pour in half the batter. The key is to move quickly and somewhat chaotically so that you end up with a typical wavy funnel cake.
Grill over medium to medium-low heat for two to three minutes on each side, maintaining the temperature between 350°F and 375°F. I used a metal fish spatula to lift the funnel cake and a wooden chopstick to control the other side’s descent as I flipped it over. The funnel cake should be very browned, but some of the thicker balls will still be doughy. Once you are satisfied with the color and crispness, transfer to a wire rack to cool and pat dry with paper towels.
Don’t worry about shaping the funnel cake into a perfect circle; the oil and frying pan will take care of that. Try not to interrupt the flow of dough, otherwise you may end up with a funnel cake that won’t stick together into one disc. If you like a funnel cake with finer lines and a crispier texture, cut a smaller hole in the bag. Likewise, for a funnel cake with thicker lines and a softer texture, cut a larger hole.
You’ll be instantly transported to your local fair the moment you smell the brownies frying, but it’s the powdered sugar that really brings that fair-night flavor to the table. Dust the tops of the funnel cakes with powdered sugar, recklessly ignoring the phrase “too much.” To get the correct spreadable texture, add the sugar while the cakes are still hot.
Funnel cake with pancake mix
Ingredients:
- 1 cup prepared pancake mix
- A little ½ cup cold water (90 to 100 ml)
- Neutral frying oil
- Powdered sugar for finishing
Add 1/2 inch of frying oil to an eight to 10 inch diameter skillet. Heat over medium heat until oil reaches 350°F to 375°F.
In a medium bowl, whisk pancake mixture and pour thoroughly. Add the dough to a piping bag with a ½-inch hole (or a plastic storage bag and cut off one of the bottom corners) and pipe the dough into the hot oil. Try to guide the dough along the pan, maintaining an even flow. Use half the dough per funnel cake.
Cook for two to three minutes on each side or until browned. Remove funnel cake using a slotted fish spatula and pat dry with paper towel before transferring to a cooling rack. Sprinkle with powdered sugar and serve hot.