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1.
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Heat the oil in a large skillet (should be about 2 inches) over medium to medium-high heat.
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2.
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Mix up your pancake batter (you will typically need egg and water, as directed in the mix package).
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Then gradually add the additional 2 cups water until it is thin enough to go through your funnel (you may not need the entire 2 cups).
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If you dont have a funnel, you could also spoon the batter into a gallon-sized resealable baggie, remove the excess air, seal the top, then snip off one of the corners to make a 1/4 to 1/2-inch hole.
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3.
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Check the temperature of your oil.
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Pour in a tiny bit of batter.
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It should immediately start sizzling, but not burn and smoke.
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Adjust your temperature accordingly.
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4.
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Lets funnel the batter into the oil: While covering the funnel hole with one hand, pour in 1/2 cup batter.
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Hold the funnel close to the surface of the oil and release the batter into the oil while making a swirling motion.
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Some people start in the middle and work their way outward.
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But we started by making a circle then filling the circle in a swirl-like pattern.
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(We had to slightly shake our funnel to help it come out.)
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5.
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Fry for 1 to 2 minutes or until the edges turn a golden brown, then carefully turn with tongs and fry another 1 to 2 minutes.
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6.
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Drain on paper towels.
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7.
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Transfer to a plate and sprinkle generously with powdered sugar.
