Blueberry Sausage Corn Dogs Might Change Breakfast Forever
The perfect solution is pancake corn dogs. Add about Πcup of cornmeal to your favorite pancake batter recipe or box mix. The wheat-flour based pancake mix has better "sticking" power and is already prepped with a leavening agent to make them puff up and look like the ones served at your favorite carnival stand. When it comes to putting.
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Instructions. Add pancake mix, egg, cornmeal, and water in a bowl and whisk until everything combines well. Pour canola oil into a pot over medium heat and raise the temperature to 350 degrees F. Whisk the batter well and dip each hot dog until fully coated. Carefully place the coated hot dogs into the hot oil.
Pancake Sausage on a Stick Breakfast CornDogs
In a small, deep pot, heat oil over medium heat to about 375 degrees. Meanwhile, place 1/2 cup flour, cornmeal, salt and baking powder in a medium bowl. Whisk to combine. Add the milk, vinegar, and honey and stir until just combined.
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In a large bowl, combine pancake mix, cornmeal, and cinnamon. Add egg, vanilla and water, adding more water as needed for the batter to become slightly thick. Start out by adding 1 cup, then work your way up to 3 cups. Heat some canola oil in a large pot over medium-high heat to about 350 degrees F. Dip each sausage into batter and allow excess.
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Preheat the oven to 400 degrees and the oil in fryer to 350. Place the sausages on a roasting pan and bake for approximately 10 minutes. Turn the links over and bake for an additional ten minutes. Remove and let cool. Mix your choice of pancake mix per the package instructions and pour some extra dry mix on a plate for dredging.
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Make pancake mix according to recipe for 2 cups of mix. Add 2/3 cup more of mix (add this in small bits so you don't make it too thick. (This is so the batter is thicker). Fry sausages until cooked thoroughly. Let sausages cool and pat off excess oil. Dip sausages in batter so coated well.
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Let rest 5-10 minutes. If needed, add a bit more milk to loosen. Dunk and fry. In a large pot or fryer, bring at least 4 inches of oil to 350° F. Dunk hot dogs in the batter and remove with a fork. Gently drop them into the oil and fry, rotating if needed, until golden brown all over, about 4-6 minutes. Remove and serve with mustard.
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Directions. 1. 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. 2. Cook the sausages and let them cool, then stick them on the wooden sticks.
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In a bowl, combine the pancake mix, cornmeal, egg, and water. Whisk together until well blended. Heat canola oil in in a pot until 350 degrees. Give batter a good whisking again and dip hot dog in batter to coat. Gently place the hot dogs in the hot oil. I only cook two at a time. Place on paper towels to drain.
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Drop your battered links into a pot or saucepan containing 2 inches of oil heated to 350 F (vegetable, canola, coconut, or other frying oils all work here). Remove your piping hot pancake dogs with tongs after about 2 minutes and drain on a plate lined with a clean paper towel. When you're ready to serve, a dusting of powdered sugar is optional.
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Add egg, milk and sugar to a medium bowl and beat with a fork until combined. Add corn muffin mix and pancake mix and stir until smooth. Spoon batter over sausage pieces until muffin cups are almost full (a little more than 3/4 full). Bake at 400 degrees for 10 minutes or until golden brown. Remove muffins from oven and cool in the pan for 10.
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Here you have a super easy recipe to make Corn Dogs, I hope you like them!Ingredients:20 hot dogs20 wooden skewers 2 large eggs2 cups milk2 cups Pancake Mix.
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Meanwhile, whisk together pancake mix, yellow cornmeal, and salt in a bowl. Stir in club soda. Skewer 8 hot dogs with bamboo skewers and dip into batter, covering hot dog completely, and allowing excess to drip off.
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Find and print the FULL recipe here on my website: https://inthekitchenwithmatt.com/breakfast-corn-dogsIn this episode of In The Kitchen With Matt, I am goin.
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Once the sausages have cooled, skewer the sausages Ÿ of the way through. Dip the sausage into the pancake batter and coat completely. Let a little bit of the batter drip off, but not too much. Carefully drop the entire corn dog plus the stick into the oil and fry for about 1 œ minutes or until golden brown, turning with tongs to cook on all.
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Fold in the bacon. Heat the canola oil in a medium pot over medium-high heat until it reaches 350°F (180°C). Pour the pancake batter into a tall glass, then dip a sausage stick into the mixture. Use tongs to gently place the battered sausage into the hot oil and cook until golden brown, 1-2 minutes. Drain on paper towels or a cooling rack.