Dutch Funnel Cakes


  • 3 eggs
  • 2 cups of milk
  • 1/4 cup sugar
  • 3 1/2 cups flour
  • 1/2 tsp salt
  • 2 tsp baking powder


Preheat oil in a cast-iron skillet on medium-high heat (for an electric frying pan preheat to 375 degrees).

Leave room between the oil and the top of the pan to allow room for the batter to be added. Beat eggs, add milk and sugar. Beat well. In a separate bowl, sift flour, salt, and baking powder. Add to egg and milk mixture. Beat until batter is smooth.

Batter should be thin enough to flow through the opening of your funnel. If needed, add a little more milk.-Put your finger over the bottom of the funnel and pour the batter in the top.

Drizzle batter in hot oil making crisscrosses and swirls. (I use a measuring cup with a thin spout to do this, easier for those of us less coordinated!). Let brown on the bottom and then carefully flip it over with tongs to brown on the other side.

Place on a paper towel to drain for a minute or so and then serve warm with molasses, jelly, or sprinkle with powdered sugar.

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