Ingredients
For the batter
  • 2 cups pancake mix (one that requires oil, eggs, milk)
  • 1/2 cup cornmeal
  • 1 1/2 cups whole milk
  • Kosher salt
For the corn dogs
  • 8 hot dogs
  • Peanut oil, for frying
  • Mustard, to taste
Yield
Serves: 8 corn dogs
Preparation

Make the batter. In a large bowl, whisk together the pancake mix, cornmeal, milk and a pinch of salt. (The batter should be a bit tighter than pancake batter.) 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.