# Components:
→ Sausages
01 - 8 standard-sized beef or chicken sausages
02 - 8 wooden skewers
→ Pancake Batter
03 - 1 cup all-purpose flour (125 g)
04 - 1 cup pancake mix (120 g)
05 - 1/2 cup cornmeal (60 g)
06 - 2 tablespoons granulated sugar
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon salt
09 - 1 large egg
10 - 1 cup whole milk (240 ml)
→ Coating and Frying
11 - 1 cup panko breadcrumbs (100 g)
12 - Vegetable oil for deep frying
→ Optional Toppings
13 - Ketchup
14 - Yellow mustard
15 - Granulated sugar for dusting
# Directions:
01 - Insert a wooden skewer into each sausage, leaving enough stick exposed to hold. Pat sausages dry with paper towels.
02 - In a large bowl, whisk together flour, pancake mix, cornmeal, sugar, baking powder, and salt until evenly combined.
03 - Add the egg and milk to the dry mixture. Whisk until a thick, smooth batter forms. Add a little more milk if the batter is too thick to coat sausages properly.
04 - Pour batter into a tall glass for convenient dipping. Spread panko breadcrumbs evenly on a plate.
05 - Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
06 - Dip each sausage into the batter to coat thoroughly, then immediately roll in panko breadcrumbs, pressing gently to adhere evenly.
07 - Carefully lower 2 to 3 battered sausages into hot oil. Fry for 3 to 4 minutes, turning occasionally, until golden brown and crispy.
08 - Remove corn dogs with tongs and drain on paper towels. Serve hot, optionally dusted with sugar and drizzled with ketchup and mustard.
