Funnel Cake Waffle

Your favorite fair food made into a waffle... which isn't really a big stretch.

If you have made waffles and pancakes from a boxed mix before, you have probably realized that the two are comprised of almost the same ingredients, but in slightly different ratios (waffles from boxed pancake mix typically involve adding fat and slightly reducing the liquid added, resulting in a thicker batter).

If it’s your first time noticing that, well, welcome!

It might (or might not) further surprise you that funnel cake batter is not much different, either.  It’s typically heavier on sugar than pancake batter, and requires slightly more liquid to make it more fluid when pouring it into a fryer.

Something to note here is that this recipe works best when your waffle maker is cranked all the way up (provided you have the ability to adjust the temperature on it).  The crispy-on-the-outside, fluffy-on-the-inside texture of funnel cake is derived from quickly deep frying.  Because this batter is a bit more thin than a typical waffle batter, you can expect a) this to steam heavily when cooking. b) the waffles to cook much more quickly than a base or boxed recipe for waffle batter, and c) much like actual funnel cake, this should be eaten hot.  Expect its texture to decline rapidly once it hits room temperature.

Yield

4-5 Waffles

Time Required

35 minutes

Equipment

• Sifter or strainer

• Waffle Maker

• Large mixing bowl

• Medium mixing bowl

• Whisk

• Measuring Cups and Measuring Spoons

• 3 oz portion scoop or 1/3 cup measuring cup

• Non-stick spray

• Spoon

• Cutting Board and Chef’s Knife

Ingredients

• I 1/2 cup AP flour

• 1/4 cup Corn Starch

• 1/3 cup Granulated Sugar

• ½ tsp Salt

• 3/4 cup Milk (whatever fat content you normally drink)

• 1 tsp Vanilla Extract

• 2 Eggs

• 1/2 tsp Kosher Salt

• 1 1/2 tsp Baking Powder

• 1 tbsp Vodka (not flavored)

• 3 tbsp Powdered Sugar

Whipped Cream

• ½ cup Heavy Cream

• 2 tsp Granulated Sugar

• ½ tsp Vanilla Extract

Other Ingredients

• 6-8 Strawberries (depending on size and personal preference)

• 2 Bananas (yellow ones, not green or brown)

• Nutella

• Copious Amounts of Powdered Sugar… because the fair does it.

Process

1. Add the flour, corn starch, sugar, salt, and baking powder to a sifter or strainer over a medium mixing bowl, and sift the ingredients to prevent any clumps in the batter.  Use a whisk to mix the ingredients after sifting to ensure that the mixture is evenly distributed.

2. In a large mixing bowl, whisk to combine the egg and egg white, milk, vanilla, and vodka until they are blended completely, and the egg and egg white are smooth.

3. Add the ingredients from the dry bowl to the large bowl with the wet ingredients, and use the whisk to mix the batter until completely smooth, approximately 2 minutes.

4. Combine the heavy cream, sugar, and vanilla in a medium mixing bowl for the whipped cream.  Whisk the mixture until thick and airy, and set it aside until the waffles are ready to be served.

5. Pre-heat a waffle iron, and spray the inside with a light coating of non-stick spray.  If your waffle iron allows you to adjust the heat, turn it to the hottest setting.  Once the iron is at temperature, use the ladle to slowly drizzle the batter into the inside of the waffle iron.  Once you’ve added 4-5 ounces of batter, close the iron, and cook for 5 minutes total (if you have a rotating iron, flip the iron upside down immediately when you close the lid, and turn it back after 2 minutes to finish cooking).

6. Once the waffle has cooked to golden brown, immediately turn it out onto a plate.  Spread 1-2 ounces of Nutella on top of the waffle (if your Nutella is a bit stiff, take the lid of and put it into microwave on high for 10-15 seconds, then mix it with a spoon), then scatter bananas and strawberries, and add a large dollop of whipped cream on top.

Purposefully placed on a paper plate.

You might be asking yourself if you can just take this batter and make funnel cake with it. The answer is yes… yes you can. All you’ll need is a medium sauce pot, a squeeze bottle (or a funnel, if you really want to be authentic to the name), a candy thermometer, either a spider (strainer) or some tongs, and about a quart of frying oil. Heat the pot over medium heat until it reaches 325 degrees. Pour the batter into a squeeze bottle, and steadily stream about 1/2 cup of it in a circular motion into the hot oil. Allow it to cook for one minute, then use the spider/strainer to gently flip the funnel cake disc over, and cook it for another minute. Use the same strainer to remove the funnel cake, draining it briefly over some paper towels before you serve it with your nutella, strawberries, bananas, whipped cream, and powdered sugar.

.