Aired October 26, 2012
2/3 cup milk
2 tablespoons canola or other neutral oil, plus about 3 cups for frying
1 large egg plus 1 large egg yolk
1 teaspoon pure vanilla extract
1/2 cup confectioners sugar or cinnamon sugar (1/4 cup granulated sugar combined with 2 tablespoons ground cinnamon)
Put the pancake mix in a bowl. In another bowl, whisk the milk, 2 tablespoons of oil, the egg and egg yolk, and vanilla. Pour this mixture over the pancake mix and stir to combine well. Put the batter in a measuring cup with a spout or similar vessel, such as a small pitcher.
Line a plate with paper towels. Pour oil into a cast-iron skillet to a depth of about 1/2-inch. Heat the oil over medium heat to a temperature of 325F to 350F.
Hold a funnel over the oil, a couple of inches from the surface.
Working very carefully to avoid splashing hot oil, pour about one-quarter of the batter into the funnel and, working from the center, drizzle a web of batter over and around to create a disk approximately 6 inches in diameter (you want to have some gaps or holes in the disk, but it should be whole enough to facilitate turning it over).
When the bottom of the funnel cake is lightly browned, about 1 minute, turn the cake over, moving it away from you, and cook until golden on the other side, about 1 more minute.
Transfer the funnel cake to the paper-towel-lined plate and dust immediately with sugar.
Repeat with the remaining batter, letting the oil reheat between cakes and serve immediately.