Mini Funnel Cakes

Do you ever get the urge of eating a breakfast meal for supper? Well, I always do! My honey came home last night and I was like "we're having breakfast for dinner tonight, my Poopie-Pooh!" ;-)

So, I made some fluffy pancakes, crispy bacon and eggs made to order...Diner- Style...Barry likes 'em scrambled with a few dashes of Tabasco sauce and I like mine fried over medium with the yolk slightly pinched so they're half done, but not too runny. Can you just tell how picky I am with my eggs? LOL

Anyway, I made the batter for my pancakes and had some leftovers (as always). So, I saved them and decided to make some mini funnel cakes tonight for dessert...just like how you would see those Funnel Cake vendors in fairs, open markets and any outdoor events. There's no need for those expensive funnel cake kits you've seen on TV. All you need are some simple tools found in your home. Be resourceful and before you know it, you've got yourself some homemade funnel cakes ;-)

Ingredients:
Fluffy Pancake Recipe:
2 1/2 cups all-purpose flour
4 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 cups milk (more if needed)
3 tablespoons vegetable oil
1 teaspoon vanilla
1 egg

Vegetable Oil (for deep frying)
Confectioner's Sugar for dusting
Freezer Bag

Directions:
Mix all the ingredients for the pancake recipe. Set aside.

Take a small saucepan and fill it with vegetable oil about an inch deep. Heat oil. I find that small a saucepan is better for frying funnel cakes. You'll get better control of the batter. It's less messy and you'll also use less oil than those commercial-grade deep fryers.

Take the freezer bag and transfer the batter into it, then seal. With scissors, cut the tip to about 1/4 of an inch. Keep the batter slit side up in a small bowl or cup to avoid spillage. When ready to fry, carefully take the batter bag and gently squeeze the batter out (about a 1/4 cup) in a back and forth motion (almost creating a free-form lattice/lace design into the hot oil. Cook until golden brown, turn and cook the other side. Transfer the funnel cake in a plate with paper towels to drain excess oil. Repeat procedure for the rest of the batter. Yields 6-8 mini cakes. Dust funnel cakes with powdered sugar. Serve while hot. Great with a mug of hot chocolate...

Bon Appetit!