1-Freeze marshmallows: for at least 30 minutes.

2-Prepare a baking sheet: with paper towels and a wire rack for draining.

3-Heat canola oil: to 375°F in a deep pot or electric fryer.

4-In a small bowl, whisk milk, egg, and vanilla.

5-In a large bowl, create a well in the pancake mix; pour in milk mixture and whisk gently until thick and slightly lumpy.

6-Coat 4-5 frozen marshmallows completely in batter using fingers.

7-Fry coated marshmallows for 25-30 seconds per side until golden brown.

8-Remove with a slotted spoon, drain on the prepared baking sheet.

9-Repeat with remaining marshmallows.

10-Serve warm with optional toppings.