PENNSYLVANIA DUTCH FUNNEL CAKES

By carolync

Ingredients

• PENNSYLVANIA DUTCH FUNNEL CAKES
• 3 eggs
• 2 cups milk
• 1/4 cup sugar
• 3 1/2 cups flour
• 1/2 tsp salt
• 2 tsp baking powder

Preparation

Step 1

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 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 batter in top. Drizzle batter in hot oil making criss crosses and swirls. (I use a measuring cup with a thin spout to do this, easier for those of us less coordinated!). Let brown on 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.