Pancake Mix Corn Dogs

Ingredients

• 1 cup Hidden Foods Pancake Mix

• ½ cup cornmeal

• ¾ cup milk

• 1 egg

• Hot dogs (whole or cut into halves for mini corn dogs)

• Wooden skewers (optional)

• Oil for frying (vegetable, canola, or similar)

Instructions

1. Prep the hot dogs:
   Pat the hot dogs dry with a paper towel—this helps the batter stick better. Insert wooden skewers if making classic corn dogs. For mini versions, keep them un-skewered.

2. Make the batter:
   In a medium bowl, whisk together the pancake mix and cornmeal. Add the milk and egg, stirring until you have a smooth, thick batter. The consistency should be thick enough to cling to the hot dogs; adjust with a splash of milk if needed.

3. Heat the oil:
   In a deep pot or heavy skillet, heat oil to 350°F. Make sure there’s enough oil for the corn dogs to float while frying.

4. Dip the hot dogs:
   Transfer the batter to a tall glass for easier dipping. Submerge each hot dog completely, allowing excess batter to drip off.

5. Fry:
   Carefully place the coated hot dogs into the hot oil. Fry until golden brown, turning as needed for even cooking—usually about 2–4 minutes.

6. Drain and serve:
   Place finished corn dogs on a paper towel–lined plate to drain. Serve warm with ketchup, mustard, or your favorite dipping sauce.