A funnel, a plastic bottle with a 4-inch nozzle, or a plastic sandwich bag
Plate with paper towels
1 1/2 cupsbuttermilk pancake mix
Heat the Oil
While you’re preparing the recipe, start heating the vegetable oil for frying. It’s best to heat it under a 360-375 degrees Fahrenheit temperature. You’ll need enough oil to fill about half an ordinary 8-inch frying pan.
Whisk the Ingredients
Get any ordinary bowl you have, and pour the pancake mix in it. Add the sugar, water, and vanilla extract to the bowl and start whisking everything together.
Make sure you whisk until your batter is as thick as cake batter. This means that it shouldn’t be too smooth and thin or too gummy. Your batter should form ribbons when it falls from the whisk.
Pour your batter into one of these options: a funnel, a plastic squeezing bottle with a 4-inch nozzle, or a plastic sandwich bag, but make sure to cut off its corner to pour the batter back from it. You should use about ½ a cup of batter per time.
Before you start frying, make sure the oil is heated well enough by pouring a small dot of batter into it. If the oil is ready, the batter will float and you’ll see bubbles by its edges with no burning.
When the oil is ready, release the batter from the object where you poured it into the oil. Keep stirring in circles and wait until its bottom is golden brown then turn the funnel cake to the other side and wait for it to be golden brown as well. The first side should take about 1-2 minutes and the other should take about 30 seconds to 1 minute.
Once you’re done frying, put the funnel cake on a plate covered with paper towels to release any extra oil. Then, you can sprinkle the powdered sugar over the cake and serve it. It should be served while it’s warm.