Homemade Funnel Cake Recipe with Barlow’s Original 3-in-1 Mix
Prep Time: 10 minutes
Cook Time: 2–3 minutes per cake
Servings: 4–6 funnel cakes
Skill Level: Easy
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Ingredients
2 cups **Barlow’s 3-in-1 Pancake, Biscuit & Waffle Mix**
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 large egg
1 cup milk (adjust for consistency)
Peanut oil for frying (or alternative high heat oil)
Powdered sugar for topping
Optional toppings: fresh fruit, whipped cream, or Barlow’s syrups for drizzle!
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Cooking Instructions
1: Heat the Oil
In a deep skillet or saucepan, heat 2–3 inches of oil to 350°F (175°C). Use a thermometer for accuracy—too hot and the cakes will burn, too cool and they’ll absorb oil.
2: Make the Batter
In a medium bowl, whisk together:
2 cups Barlow’s 3-in-1 Mix
2 tbsp sugar
1 egg
1 tsp vanilla
1 cup milk
The batter should be smooth and slightly thinner than pancake batter. If it’s too thick, add milk a tablespoon at a time until pourable but not watery.
3: Funnel the Batter
Pour batter into a squeeze bottle, piping bag, or use a funnel (classic method). Hold it over the hot oil and squeeze or drizzle in a circular motion, forming lacy swirls about 5–6 inches in diameter.
4: Fry
Cook for 1–2 minutes per side, flipping once, until golden brown and crisp. Use tongs or a slotted spoon to remove and place on a paper towel-lined plate.
5: Dust and Serve
Dust generously with powdered sugar while hot. Add fresh fruit, a scoop of ice cream, or drizzle with Barlow’s Peach Cobbler Syrup or Strawberry Syrup for the ultimate fair-style treat at home.