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Ingredients:
- Vegetable oil for frying
- 1 cup pancake mix (buttermilk)
- 1 tablespoon of sugar
- Approximately 1/2 cup of water
- 1 teaspoon vanilla extract
- Powdered sugar and additional toppings
Instructions:
- In an 8-inch skillet, fill it halfway with vegetable oil. Heat the oil over medium heat until it achieves a temperature of around 360 degrees.
- In a mixing bowl, combine the pancake mix and whisk in water, sugar, and vanilla. The mixture should resemble a cake batter in consistency—thick enough to hold but still fluid. When lifted with a whisk, it should fall in ribbons. Pour the batter into a squeeze bottle with a 1/4-inch opening or use a plastic bag with a corner snipped off.
- To check if the oil is hot enough, drop a small amount of batter into the pan. It should float and bubble around the edges without burning. If it sizzles, immediately squeeze out the batter in a circular pattern to form a disk about 5 inches across. Cook for about one minute until the bottom turns golden brown. Flip the disk and brown the other side for an additional 30 seconds to 1 minute.
- After frying, place the disks on a plate lined with paper towels to absorb excess oil. Dust with powdered sugar and serve while warm.
