Whole Wheat Funnel Cakes
Funnel Cakes recipe
Yield
12 servingsPrep
20 minCook
25 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
whole-wheat flour
|
|
| 1 ¼ | teaspoons |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| ¾ | teaspoon |
baking powder
|
|
| 2 | teaspoons |
honey
|
|
| 1 | large |
eggs
|
|
| ⅞ | cups |
milk
warm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
whole-wheat flour
|
|
| 6.3 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 3.8 | ml |
baking powder
|
|
| 1E+1 | ml |
honey
|
|
| 1 | each |
eggs
|
|
| 207 | ml |
milk
warm |
|
Directions
Sift together all the dry ingredients and then add the honey, egg, and the milk.
Beat until smooth. Heat about 2 inches of the oil in a large cast-iron skillet.
To test the correct temperature, drop a small piece of dough into the oil.
If it floats to the top and bubbles appear around the edges, you are ready to make the funnel cakes.
Hold your finger at the bottom of the funnel and pour in some batter.
Then, using a spiral motion, let the batter pour into the oil.
The cakes should look like free-form spiral sculpture.
Fry until golden brown, turning once.
Drain on paper towels.
Drizzle with honey oar maple syrup and serve hot.
The amount you can make will depend upon the amount of batter your use for each cake.
