Easy Funnel Cake

Ingredients

• 2 quarts canola oil for frying
• 1 1/2 cups complete buttermilk pancake mix
• 2 tablespoons sugar
• 1/2 cup water
• 2 teaspoons vanilla extract
• Powdered sugar to garnish

Directions

1. Warm the oil to 375 degrees F in a large Dutch oven, adjusting the flame as needed so the temperature stays steady. As it heats, make the batter. In a large bowl, whisk the pancake mix with the sugar, then add the water and vanilla and whisk until smooth. The batter should be about as thick as cake batter: not runny, not heavy. When you lift it with a whisk or spoon, it should fall back in ribbons.
2. Move the batter into a funnel or a plastic squeeze bottle fitted with a 1/4-inch opening. Plan on about 1/2 cup of batter for each cake. If you’re using a funnel, block the opening with your finger, then hold it over the center of the Dutch oven or deep fryer. Let the batter stream out, moving fast in loose circles to create a 4 to 5-inch disk.
3. Cook the disk for 1 to 2 minutes, until the underside turns golden. With a shallow heatproof strainer, gently flip the funnel cake and cook the other side until golden brown, about 1 minute longer. Transfer it to a paper towel-lined plate. Add the confectioner’s sugar to a fine mesh strainer and tap it over the cakes for a light dusting. Serve immediately.