- 2 tbsp sugar
- 1 tsp baking soda
- 2 cups flour
- A pinch of salt
- Coconut oil
- 5 tbsp butter
- 2 cups milk
- 1 tsp vanilla extract
- 1 egg
- Topping of your choice (I just used powdered sugar)
Mix all dry ingredients together (flour, sugar, salt, and baking soda). Mix all wet ingredients together in a separate bowl.
Slowly pour the wet into the dry, whisking as you go.
When everything is mixed together, the batter will appear soupy. Pour the batter into a gallon bag, and cut the very tip (be careful not tonly make it too big).
Pour about 1/2 an inch of coconut oil into a frying pan, and heat for a few minutes. I use coconut oil because it’s more “healthy” (if there’s anything healthy about funnel cakes).
(WARNING: USE PRECAUTIONS WHILE COOKING WITH OIL. DO NOT SET YOUR HOUSE ON FIRE FOR THE SAKE OF THESE DELICIOUS FUNNEL CAKES!)
Test the oil by dropping just a dot of the batter in. If it sizzles and fries, it’s ready. It shouldn’t be splashing everywhere.
You want to keep the oil warm, but not hot. Just enough to cook with.
Once your oil is ready, now the fun begins! You can draw with the batter, show us your inner artist! (Or…lines and squiggles work…) Just remember to keep the lines on the thin side or you’ll easily end up with a pancake.
Let it cook for a few minutes, then flip. If it’s cooked thoroughly, it won’t rip and tear, but don’t be discouraged if it happens, it took me a few tries myself 🙃 (Plus you can still eat it even if you do rip it!)
Line a plate with some paper towels, it will be greasy. Dab it if you wish. Sprinkle with powdered sugar. You can even put strawberries or bananas on it as well! It’s really something to get creative with!
Remember, portions! (It’s really hard to do!)