One thing about this blessed, glorious batter: if you have any left over, it makes perfect pancakes the next day. And for that matter, you can use the batter to coat and fry cooked breakfast sausage links, then serve them with pancake syrup for “dipping.” The possibilities are endless.
- 6 cups Krusteaz Pancake Mix
- 2 cups Yellow Corn Meal
- 2 whole Eggs, Slightly Beaten
- 6 cups Water, More If Needed To Thin Batter
- Hot Dogs
- Cheese, Cut Into 1/2-inch X 3 Inch Sticks
- Canola Oil, For Frying
- Spicy Mustard, For Serving
**USE CAUTION WHEN FRYING WITH OIL. KEEP POT ON THE BACK BURNER TO PROTECT SMALL KIDDOS**
In a large bowl, combine pancake mix and cornmeal. Stir to combine. Add eggs and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 4 cups, then work your way up to 6 cups or more.
Heat canola oil over medium-high heat. Drop in a bit of batter to see if it’s ready: the batter should immediately start to sizzle but should not immediately brown/burn.
Insert sticks into hot dogs so that they’re 2/3 of the way through. Do the same with the cheese sticks.
Dip the hot dogs into the batter and allow excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn’t hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, about 2 to 3 minutes.
Repeat with cheese, allowing it to get as golden as possible so that cheese will melt completely.
Serve with spicy mustard.
Source: “Classic Corn Dogs and Cheese-on-a-Stick” thepineerwoman.com October 18, 2011