These are Pennsylvania Dutch cakes. The batter is poured through a funnel into cooking oil and fried, then sprinkled with confectioners' sugar.

Sally
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, beat together egg and milk. Beat in flour, salt, baking soda, cream of tartar, and white sugar until smooth.

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  • Heat about 1 inch cooking oil in frying pan to 375 degrees F (190 degrees C).

  • Pour 1/2 cup batter through funnel into oil with a circular motion to form a spiral. Fry until lightly brown; turn over to brown the other side. Cook to golden brown, and remove to drain on paper towels. Sprinkle with confectioner's sugar while still warm.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

195 calories; 10 g total fat; 21 mg cholesterol; 170 mg sodium. 22.8 g carbohydrates; 3.6 g protein; Full Nutrition

Reviews (93)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/23/2008
This tasted GREAT! However I'm rating only 4 stars because the recipe requires unnecessary ingredients namely baking soda and cream of tartar. I thought I would see if there was a noticeable difference in flavor and/or outcome with the combination of baking soda/cream of tartar as opposed to just baking powder. The cream of tartar (acid) is used to activate the baking soda (which requires an acid in order to activate). Baking powder would be easier/quicker to use and just as effective (so long as it's not expired) with equal if not better results(in my opinion). I added a splash of vanilla and a tiny drop of almond emulsion (flavor) to the batter for some extra flavor. Sifted powdered sugar on the entire funnel cake and served with cut strawberries and whipped cream. My family LOVES this quick easy yet tasty dessert. I made this for a diabetic friend once too - who loved it because it is made with very little sugar! TIPS: I find that sifting the flour. sugar salt and baking powder (or soda/tartar) together - and adding the milk/egg to the flour is best. The batter is very smooth. Also - I recommend using a cast iron skillet to fry as the iron maintains the heat/temp better than other pans when the cold batter is added to the hot oil. Read More
(172)
117 Ratings
  • 5 star values: 81
  • 4 star values: 27
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 2
Rating: 4 stars
05/23/2008
This tasted GREAT! However I'm rating only 4 stars because the recipe requires unnecessary ingredients namely baking soda and cream of tartar. I thought I would see if there was a noticeable difference in flavor and/or outcome with the combination of baking soda/cream of tartar as opposed to just baking powder. The cream of tartar (acid) is used to activate the baking soda (which requires an acid in order to activate). Baking powder would be easier/quicker to use and just as effective (so long as it's not expired) with equal if not better results(in my opinion). I added a splash of vanilla and a tiny drop of almond emulsion (flavor) to the batter for some extra flavor. Sifted powdered sugar on the entire funnel cake and served with cut strawberries and whipped cream. My family LOVES this quick easy yet tasty dessert. I made this for a diabetic friend once too - who loved it because it is made with very little sugar! TIPS: I find that sifting the flour. sugar salt and baking powder (or soda/tartar) together - and adding the milk/egg to the flour is best. The batter is very smooth. Also - I recommend using a cast iron skillet to fry as the iron maintains the heat/temp better than other pans when the cold batter is added to the hot oil. Read More
(172)
Rating: 4 stars
05/23/2008
This tasted GREAT! However I'm rating only 4 stars because the recipe requires unnecessary ingredients namely baking soda and cream of tartar. I thought I would see if there was a noticeable difference in flavor and/or outcome with the combination of baking soda/cream of tartar as opposed to just baking powder. The cream of tartar (acid) is used to activate the baking soda (which requires an acid in order to activate). Baking powder would be easier/quicker to use and just as effective (so long as it's not expired) with equal if not better results(in my opinion). I added a splash of vanilla and a tiny drop of almond emulsion (flavor) to the batter for some extra flavor. Sifted powdered sugar on the entire funnel cake and served with cut strawberries and whipped cream. My family LOVES this quick easy yet tasty dessert. I made this for a diabetic friend once too - who loved it because it is made with very little sugar! TIPS: I find that sifting the flour. sugar salt and baking powder (or soda/tartar) together - and adding the milk/egg to the flour is best. The batter is very smooth. Also - I recommend using a cast iron skillet to fry as the iron maintains the heat/temp better than other pans when the cold batter is added to the hot oil. Read More
(172)
Rating: 5 stars
11/11/2003
This really replicated that great "fair ground" taste!! I used an empty squeeze salad dressing bottle to pour the batter into the oil and that worked really well--could even store my leftovers in it for the next day! Read More
(95)
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Rating: 4 stars
11/11/2003
Very good recipe. However I did add a splash of vanilla extract to the batter and it did take a little more milk than 1 cup in order to get it thin enough to pour into the classic funnel cake shape. This is good with the powdered sugar or sprinkled with a cinnamon/sugar mixture. This recipe says that it serves ten but it actually makes about 4 large funnel cakes which in my house serves about 7 or 8 people. Just something to keep in mind when you are figuring how much to make:) All in all a good recipe! Read More
(41)
Rating: 5 stars
02/25/2006
i loved this recipe! it was just what i was looking for! I made a few changes... i added a little bit more milk and also some cinnamon and vanilla. Read More
(21)
Rating: 5 stars
03/10/2004
DELICIOUS!!!!! This was fast and easy to put together-it made 2 large funnel cakes. The size you buy at fairs amusement parks Epcot.... We just topped with the powdered sugar but plan to top with apple pie filling and cherry pie filling just like they prepare at Epcot. Can't wait to try it like that! Read More
(18)
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Rating: 5 stars
05/24/2010
FANTASTIC! Just like what you get at the fair! I didn't have a funnel so I cut the corner of a zip-lock bag after I poured in the batter. I found when making them to keep space as you drizzle so you do not get clumps. I used two spatulas to make turning them easier. When draining on a paper towel be sure to dab the top or turn them over. I used Crisco oil as I feel it makes food less greasy. Thank you Sally for sharing this FANTASTIC recipe! Read More
(16)
Rating: 4 stars
02/25/2007
This was very simple to do and tasted great! I used an old chocolate syrup bottle to squeeze the batter into the oil and it worked great! Read More
(15)
Rating: 4 stars
11/27/2005
Over all I think this was a good recipe. Like the others I had to use more milk and more sugar. I also added a little cinnamon to kick it up a little and was happy with the result. I found using a squeeze bottle very helpful in cooking everything evenly. Read More
(13)
Rating: 5 stars
07/23/2003
These were so yummy! I had to add some more milk as the batter seemed rather thick. Even with the milk addition the batter wouldn't go through the funnel so I used the batter dispenser that comes with the "as seen on TV" pancake turner flipper maker thing. The cakes weren't as pretty but just as good. Read More
(10)