Heat the vegetable oil in a large stock to 375ºF.

In a medium sized mixing bowl add the pancake mix, sugar, and the milk and stir to combine. Fill a large squeeze bottle halfway with the prepared batter.

Squeeze the batter into the oil in an overlapping circular pattern. The cake should be about 6” round. Fry the cake for 2-3 minutes and carefully turn with a flat spoon and cook for 1-2 minutes more.

Carefully remove the funnel cake from the oil onto a plate lined with paper towels to drain. Remove from the paper towels and sprinkle with the powdered sugar. Serve immediately. Repeat until the remaining batter is cooked.