Aunt Jemima's Funnel Cakes
Crispy yet fluffy, these are a summer dessert staple!
Ingredients
- 1 c. Aunt Jemima Pancake Mix
- ¼-⅓ c. water
- 1 egg
- 1 tsp. vanilla extract
- vegetable oil for frying
- Assorted toppings: powdered sugar, whipped cream, fresh fruit, Aunt Jemima's syrup
Instructions
- Start by filling an 8" skillet halfway with oil and placing it over medium heat. The oil should reach 360°. While the oil is heating, combine the pancake mix, egg, vanilla, and water until you have an even batter. You want the batter to be pourable but not too thin, so use your best judgement. Next, pour the batter into an empty ketchup bottle or Ziploc with the corner cut off. The oil is ready when a little bit of batter dropped into the pan floats and sizzles without burning.
- When the oil is ready, it's time to make your cakes! Quickly squeeze the batter in a circular motion to create your "nest." Allow the cake to cook for 30 seconds-1 minute or until golden brown before flipping and cooking the other side. When the cake is golden, remove from the oil and place on a paper towel lined plate to drain. Then sprinkle with powdered sugar and top with your preferred toppings!