Carnival Cakes Recipe

Mix dry

In a medium bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and 1 teaspoon fine salt until evenly combined.

Mix wet

In a separate bowl or large measuring cup, whisk together 3 tablespoons whole milk, 3 tablespoons buttermilk, 1 large egg, 2 tablespoons melted unsalted butter and 1 teaspoon vanilla extract until smooth.

Combine and rest

Pour the wet ingredients into the dry ingredients and stir gently until just combined — batter should be slightly thick with small lumps. Do not overmix. Cover and let rest at room temperature for 10–15 minutes to hydrate the flour and develop a light texture.

Heat oil

Pour about 3 to 4 cups neutral oil into a heavy-bottomed pot or deep fryer so you have 2 to 3 inches of oil. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and rise slowly to the surface.

Portion batter

Using a 1/3-cup measuring cup or large spoon, portion batter into rounds on a parchment-lined baking sheet (3 portions total). The rounds should be thick, roughly 3 inches diameter and 1/2 inch high — they will puff slightly when fried. Keep the remaining batter covered while frying the first cake.

Fry

Carefully slide one pancake into the hot oil (do not crowd). Fry 1–1.5 minutes per side, using tongs or a slotted spoon, until each side is deep golden brown and interior is cooked (an inserted skewer should come out hot and clean). Adjust heat to maintain 325–350°F. Transfer pancakes to a wire rack set over a baking sheet to drain briefly.

Prepare cinnamon sugar

While frying, combine 1 cup granulated sugar and 2 teaspoons ground cinnamon in a shallow bowl and whisk to mix evenly.

Brush with butter

Brush each hot pancake lightly with melted butter (about 1 tablespoon total across pancakes) so the cinnamon sugar will adhere.

Coat pancakes

Immediately after brushing, roll or press each pancake into the cinnamon sugar mix until fully coated on both sides. Place coated pancakes back on the rack.

Drizzle honey

Warm 4 tablespoons honey briefly (10–15 seconds in microwave or in a small pan over low heat) to make it runny. Drizzle about 1–1.5 tablespoons honey over each pancake in a decorative pattern.

Top with candied pecans

Scatter about 2 tablespoons chopped candied pecans on top of each pancake (total 1/2 cup). Finish with a light pinch of fine sea salt (about 1/8 teaspoon per pancake) to lift flavors.

If desired, dust the stacked trio with a small pinch of powdered sugar and garnish with fresh mint leaves. Serve immediately while warm and crisp.