Heat canola oil to 325 degrees in a heavy-bottom 6-quart stockpot. Meanwhile, whisk together pancake and waffle mix, egg, milk, ground cinnamon, and vanilla until smooth. Let stand 10 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Looking for an easy way to make funnel cakes when you’re craving fair food? Try this easy recipe using pancake mix to make your own, topped with fresh strawberries.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 qt. Hy-Vee canola oil | ||
| 1 ¼ c. Hy-Vee old-fashioned pancake and waffle mix | ||
| 1 Hy-Vee large egg | ||
| 1 c. Hy-Vee 2% reduced-fat milk | ||
| ½ tsp. Hy-Vee vanilla extract | ||
| Hy-Vee powdered sugar | ||
| Fresh strawberries, chopped |
Things To Grab
- Heavy-bottom 6-quart stockpot
- Oil thermometer
- Whisk
- Medium bowl
- Squeeze bottle
- Spatula
- Paper towels
Directions
Pour batter into a squeeze bottle with a 1/4-inch round opening. Drizzle batter (about 1/3 cup for each funnel cake) into hot oil, using a swirling motion. Fry about 2 minutes or until golden brown and crisp, carefully turning halfway through.
Drain on paper towels; sprinkle with powdered sugar. Garnish with chopped strawberries, if desired.
Hyvee Culinary Expert Tip
Nutrition facts cannot be accurately calculated for fried foods.