Looking for a satisfying breakfast that is both delicious and easy to prepare? Look no further than pancake corn dogs! This fun twist on a classic breakfast dish combines fluffy pancake batter with savory sausage links, making it the perfect portable meal for busy mornings. Not only can you whip them up in no time, but you can also make a batch and freeze them for later. Let’s dive into how you can create these delightful treats.
The Perfect Batter
A light, fluffy pancake batter is key to your pancake corn dogs. Here's how to create it:
Instructions: Pancakes & Sausage Corn Dogs
1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
1 tablespoon melted butter
2 tablespoons of jiffy cornbread mix
Sausage links (breakfast variety, preferably pre-cooked)
Let's Cook!
In a large bowl, whisk together the flour, sugar, jiffy cornbread mix, baking powder, and salt until everything is evenly combined.
In another bowl, mix the milk, egg, and melted butter until well blended.
Pour the wet ingredients into the dry ingredients and stir gently. Be careful not to overmix; it's okay to have small lumps. Add an additional teaspoon of jiffy cornbread mix if mixture is too thin.
Assembling the Corn Dogs
Now it’s time to have some fun! Here’s how to assemble your pancake corn dogs.
Equipment Needed:
Skewers or lollipop sticks
Deep fryer or a large pot for frying
Paper towels for draining
Push a skewer into each sausage link, ensuring it goes deep enough to hold steady during frying.
Fill your fryer or pot with oil and heat it to about 350°F (175°C). Keeping the temperature consistent is crucial for even cooking.
Pour a small amount of the batter into a cup for easy access. Dip each sausage link into the pancake batter, fully coating it. Carefully place it into the hot oil and fry for about 3-4 minutes or until golden brown, turning as necessary.
Remove the pancake corn dog from the oil and let it drain on cookie sheet rack lined with paper towels.
Ready to Serve! Bonappetit, ENJOY!
Freezing for Convenience
Pancake corn dogs are perfect for meal prepping. Here’s how to freeze them for busy mornings:
Cool Completely: After frying, let your pancake corn dogs cool on a wire rack.
Wrap and Freeze: Individually wrap each corn dog in plastic wrap and place them in a freezer-safe bag. Label the bags with the date to keep track. These corn dogs can be kept up to 2 months.
Reheating Instructions: To reheat, microwave for 1-2 minutes or bake in the oven at 350°F (175°C) for about 10-15 minutes until warmed through, or reheat them in the air fryer at 370°F for 8-10 minutes, flipping halfway to ensure even browning and corndog is heated completely.
Serving Suggestions
While pancake corn dogs are tasty on their own, adding some sides or dips can elevate your breakfast experience. Here are a few delicious options:
Maple Syrup: This sweet classic pairs perfectly.
Honey Mustard Sauce: Adds a delightful tang.
Fresh Fruit: Berries or banana slices bring a healthy touch.
Yogurt: A dollop can enhance the flavors nicely.
Quick Breakfast Option
Fluffy pancake corn dogs with sausage links can transform your breakfast routine. With their golden coating and filling center, they provide both taste and convenience.
By following these steps, you can create a batch and stock your freezer for quick breakfasts throughout the week. The blend of fluffy pancake and savory sausage ensures you will always have something satisfying to grab on hectic mornings. Try making these pancake corn dogs, and enjoy the joy of serving homemade breakfast treats!
Bon Appetit, ENJOY!
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