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Pancake Corn Dogs

Yields1 Serving

 1 1/4 cups all-purpose or whole wheat flour
 1/4 cup cornmeal
 1 Tbsp. brown sugar
 2 tsp. baking powder
 1/2 tsp. baking soda
 1/4 tsp. salt
 1 1/2 cups buttermilk
 1 large egg
 1 1/2 - 2 dozen small maple pork breakfast sausages
 wooden coffee stirrers, popsicle sticks or bamboo skewers
 canola oil, for cooking

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.