Ingredients:

  • 1 ½ cups pancake mix (170g / 6 ounces)
  • ¾ cup milk (175ml / 6 fluid ounces)
  • 1 large egg
  • 1 teaspoon vanilla extract (5ml / 0.17 fluid ounces)
  • Vegetable oil, for frying (about 4 cups / 1 litre)
  • Powdered sugar, for dusting (to taste)

Instructions:

  1. Whisk together the pancake mix, milk, egg, and vanilla extract in a bowl until smooth. Don't overmix! A few lumps are okay.
  2. Pour vegetable oil into a large pot or deep fryer to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C). Use a candy thermometer to monitor the temperature.
  3. Cover the hole of the funnel with a finger and pour some batter into the funnel. Hold the funnel just above the hot oil and release your finger, moving the funnel in a swirling motion to create a circular pattern. Alternatively, fill a piping bag or ziplock bag, snip off a corner, and pipe the batter into the hot oil using a swirling motion.
  4. Fry for 2-3 minutes per side, or until golden brown and crispy.
  5. Remove the funnel cakes with a slotted spoon or spider skimmer and place them on paper towels to drain excess oil. Dust generously with powdered sugar and serve immediately.