Mini Corn Dogs

Use pancake mix to make mini corn dogs for lunch or dinner. Serve with an assortment of dipping sauces that both kids and adults will enjoy. 

Prep

Prep Time: 10 minutes
Total Time: 15 minutes
Servings: 16-20 mini corn dogs

Ingredients

3 cups Krusteaz Buttermilk Pancake Mix
1 1/2 cups yellow cornmeal
1 large egg
2-3 cups water
8-10 hot dogs
16-20 sticks (skewers)
Canola oil
Ketchup and mustard

Instructions

Heat canola oil in a saucepan over medium-high heat to 350°F.

In a bowl, stir together pancake mix, cornmeal, egg, and water, adding more water as needed for the batter to become slightly thick. Pour batter into a tall glass.

Wipe hot dogs dry with a paper towel to help batter stick and cut them in half, width-wise. Insert a stick into each hot dog half, about 2/3 of the way in. Dip the hot dogs into the batter and allow excess to drip off. Carefully place into the oil, flipping until golden brown all over, about 2 to 3 minutes. Place on a paper towel lined plate to drain. Serve warm with ketchup or mustard.