Pancake & Sausage Corn Dogs
These aren’t nearly as disgusting as they sound, honest.
They went over stupendously well last Tuesday morning at CBC. Seriously, people were near-ecstatic over them. Being Stampede week and all I need to give you an appropriately-themed recipe – I’m sorry if I held out for so long and you’re already over the whole corn dog thing. Even if you never were into the whole corn dog thing, these are worth a try. They’re little breakfast sausages dipped in grainy pancake batter and fried corn-dog style, then served with maple syrup for dipping. I made these once years ago, and we had wee ones in Kelowna last year at a hotel – I wish I could remember which one – they were small, and part of a breakfast buffet. So there you go – a new idea for your next brunch, or any party, really. Breakfast of champions. Also a great way to win friends and influence people.
They started with a pancake recipe. A nice grainy (without being heavy) one with a smattering of cornmeal (but not so much as to make them corn-cakey). The pancakes were great (although I do give you permission to knock down the oil a bit), and substantial enough that they worked perfectly for corn dog purposes, although I did omit the oil (after all, I was going to cook them in oil) and one of the eggs. (Don’t try boxed mix – not that you buy boxed pancake mix, right? – it’s too poufy and wussy, and your sausage will undress itself almost immediately upon hitting the hot oil.) You could make full-sized corn dogs using regular hot dogs, and this same batter would work out just fine. Upon comparing to my old corn dog recipe to this, they aren’t really that different. Turns out you can teach an old corn dog new tricks. Haw! Yes, I am my father’s daughter.
Pancake Corn Dogs
AuthorJulie
Whisk together dry ingredients in a large bowl; add the buttermilk and egg and whisk until smooth. Let stand 5 minutes (batter will thicken). If it's too thick to pour easily, thin with more buttermilk.
Cook the sausages and let them cool, then stick them on the wooden sticks. In a wide, medium-large pot (it will need to accommodate the sticks too), heat a few inches of canola oil until hot but not smoking. Dip each sausage into the batter, holding it by the stick and rolling it around until well coated - dip into the oil and cook, turning as necessary, for a minute or until deep golden. Cook only two or three at a time, without crowding the pot, which could cause corn dog collisions and cause your oil to cool down.
Drain on paper towels and serve immediately, with maple syrup.
Ingredients
Directions
Whisk together dry ingredients in a large bowl; add the buttermilk and egg and whisk until smooth. Let stand 5 minutes (batter will thicken). If it's too thick to pour easily, thin with more buttermilk.
Cook the sausages and let them cool, then stick them on the wooden sticks. In a wide, medium-large pot (it will need to accommodate the sticks too), heat a few inches of canola oil until hot but not smoking. Dip each sausage into the batter, holding it by the stick and rolling it around until well coated - dip into the oil and cook, turning as necessary, for a minute or until deep golden. Cook only two or three at a time, without crowding the pot, which could cause corn dog collisions and cause your oil to cool down.
Drain on paper towels and serve immediately, with maple syrup.
My husband is going to think he’s died and gone to heaven. He’s not getting them till after Stampede is over though. Thanks for this Julie!
I think B might expire with delight when I show him this recipe.
Corn dog collisions! Love that.
I love having recipes for food for camping- where there are as few dishes as possible. This going to breakfast for our first morning! Will make the dry mixture first, cook the sausages at home, and then finish assembly at our campsite.
My kids (and quite possibly their Dad) will LOVE these.
These don’t look gross at all! Actually, there’s an odd maturity to these breakfast corn dogs. My mind is also drifting toward some sort of Italian sausage-based corn dog… hmmm… Julie, would pancake batter work for Italian sausage? Or would it be too sweet? What about adding some sort of herb to the batter? Oh the possibilities!
oh my goodness…these are too cool! I don’t like corn dogs much at all, because umm…they contain hot dogs! But sausages?! My boys (including the big one) would love these!
Dippy Dogs!! They have them every year at the Fredericton Exhibition. I had always heard of corn dogs and assumed they were the same, until I tried one – I was so disappointed. I’m pretty sure the ones served at “The Frex” are just regular hot dogs with pancake batter. Real maple syrup is a must. Thanks for reminding me of them Julie!
Corn dogs are definitely one of my guilty pleasures. On the boardwalk I just can’t resist! I’m so excited to try this out at home but obviously when I’m all alone so that no one can eat any 😉
You can invite me over.
I love the idea of pancake corndogs! I think my kids are going to love it. Pancakes are part of our morning rituals and I have lost count of how many pancakes I have made already, lol! I just wonder if it’s going to be possible to get this pancake corndogs ready before my daughter’s school bus arrives…At least the 4-year old twin boys have all mornings to enjoy it though, lol!
These are going to be my contribution to the mid-summer bookclub gathering! My brain is trying to figure out how to hide some kind of cheese inside the dog (not at the stick end though, it probably wouldn’t hold through the frying). Bacon could be wrapped around the dog before batter dipping perhaps? It would be a fun recipe to play with. Thanks Julie!
There is nothing disgusting about a corn dog. I love them and rarely get a chance to eat them because of soy allergies in the house. Making them myself? I hadn’t really thought of that.
I love a good corn dog – these pigs on a stick look great!!
Perfect breakfast idea!
Can u use reg.pancake mix foe the pancake sausage corn dogs?
Today is national food on a stick day. My kids will have a blast with these. Thanks for the recipe!
What about making ahead and freezing them for convenience? I don’t know if this is possible? Wouldn’t the batter drip off? Anyone tried this with success?