1In a medium bowl (if you have one, use a large measuring cup or bowl with a spout), whisk together the flour, sugar, baking powder and salt. Add the milk, water and egg and whisk until perfectly smooth. It should have the consistency of pourable pancake batter - if it's too thick to run through a funnel, thin it with a little milk or water.
2Heat about an inch of oil in a deep, heavy skillet until it's hot but not smoking. (A scrap of bread should sizzle if you dip it in.) Get a funnel and put your finger over the end. Pour in some batter-not quite 1/4 cup-and take your finger off over the hot oil, letting the batter pour out as you move the funnel in a squiggly motion over the oil. Let the batter cook for a minute, or until it's golden, and flip with tongs to cook on the other side. Remove to a paper towel-lined plate to drain the excess oil.
3Sprinkle with icing sugar and serve warm. Makes lots-about a dozen, depending on their size.