FUNNEL CAKES

Beth Dineen Engel

• 2 eggs
• 2 C milk
• 1/4 tsp salt
• 1/2 tsp baking powder
• 2-1/2 C flour, enough to make a thin batter

Mix eggs well. Add milk and salt. Mix baking powder with flour and gradually add liquid mixture, stirring well to make a smooth batter. (The batter should be a little thicker than for pancakes, but not as thick as a drop batter.) Beat batter hard until it is very light. Pour batter into a funnel, meanwhile holding a spatula (I use my finger) under the hole. Allow the batter to flow from the funnel into hot fat (1/2 to 1 inch deep) beginning in the center and shaping a circle and gradually increasing circle, being care�ful not to let batter overlap to make a solid cake. Fry to golden brown on one side and turn with fork when cake rises to the top. Fry on the other side. Serve hot. Makes 6-9 large cakes. Top with syrup or powdered sugar. Great for breaktast!