Pancake Corn Dogs
Pancake Corn Dogs

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.