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
Preheat oil in a cast iron skillet on medium high heat. Never fill more than 2/3 up the side of your skillet to minimize the risk of spills that can result in burns or fire. Beat eggs, add milk and sugar until well incorporated. 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.
For the funnel you can use an old ketchup bottle, a tall measuring cup with a spout, or anything that allows you to have a controlled pour. If needed, add a little more milk.
Drizzle batter in hot oil making criss crosses and swirls. 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 and immediately dust with powdered sugar!
