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Funnel Cakes


  • 2 eggs
  • 1 1/4 cups milk
  • 1 tablespoon sugar
  • 1/2 tsp. vanilla extract
  • 2 packages (5 1/2 oz each) Martha White Flapstacks
  • Confectioners sugar


Heat about 1 inch of oil in a skillet to 375 degrees. Beat eggs well in a large mixing bowl and add remaining ingredients. Stir until batter is smooth. Holding opening of a funnel covered with your finger, pour 1/4 cup batter into a wide mouth funnel. When ready to fry release finger and run batter in hot oil using a slow, wide circular motion and maintaining as steady a stream as possible.


Fry, turning once, until golden brown, 1-1 1/2 minutes on each side. Drain on a paper towel. Repeat until all batter is used. Sprinkle generously with powdered sugar. Best served warm. Makes 10 large.

TIPS: If batter is too runny, add more pancake mix being careful not to get it too thick. It should run out of the funnel freely. Make sure grease is at least 375 degrees F so they will cook fast and not absorb so much grease. Let cool a little while before dusting with powdered sugar since the hot funnel cake can dissolve the sugar. A dash of cinnamon in mixture makes them spicier or you can drizzle with syrup. The funnel you use should have a 3/8 inch opening.

A great treat for the family!

By Sharon, KY

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