1 c. all-purpose unbleached flour
2 t. sugar
1 1/2 t. Ener-G (dry powder)
1 t. baking powder
1 t. vanilla
about 1 c. vanilla soymilk
Combine all the dry ingredients, then add in the wet and stir until mostly lump-free. You'll also need oil and powdered sugar for later.
I like smaller cakes, I don't have a funnel, and I prefer the control a zip-lock gives me over the batter anyway, so here's how I make them:
Heat 1/2" to 1" of oil in a small saucepan. You want it good and hot so it crisps the cakes up and they don't have to stay in too long. Meanwhile, scoop the batter into a sandwich bag and snip the corner off to some reasonable size for reasonably-sized squiggles--too big and you won't have as much control over the batter, too small and the squiggles will all be too thin and crispy. You could also use a pastry bag with a tip.
When the oil's ready start squeezing a (preferably solid) line of batter out of the bag in all kinds of crazy motions into the pan. Let it fry for a couple minutes on one side, then flip it and let it continue cooking until golden brown. Lift the cake out of the oil and let the extra drip off, then drain on paper towels. While still warm, dust them with powdered sugar.
I used a pan 6 1/2" in diameter and got 4 cakes out of this recipe. If you wanna do this with a funnel, just pour the batter into the funnel and squiggle it around as it pours out; cover the opening with your finger to control the batter.