Breakfast “corn dogs”. My husband's favorite breakfast food is breakfast corn dogs. I thought I would surprise him and make some for him rather than the ones you buy in the frozen section of the grocery store. They were so easy to make and tasted amazing!
They're simple and use pancake mix, so you won't need any extra steps. The most difficult part is just frying them! They are great to make ahead and freeze for a quick grab and go breakfast! You can cook Breakfast “corn dogs” using 6 ingredients and 4 steps. Here is how you cook that.
Ingredients of Breakfast “corn dogs”
- Prepare 2 cups of pancake mix+water called for on box (prepared).
- Prepare 10 of breakfast sausage links.
- It’s 1/4 cup of powdered sugar.
- Prepare 1/2 cup of AP flour.
- Prepare 1 cup of warm maple syrup.
- It’s 10 of skewers.
The Keys to Ease There a couple of key things that help this recipe not turn into a kitchen disaster. They are also pretty common items (in our house at least): a cup and toothpicks. To make a more traditional corn dog, stick the For the corn dogs: Fill a deep, medium pot a little more than halfway with vegetable oil. Add the milk, vinegar, and honey and stir until just combined.
Breakfast “corn dogs” step by step
- Cook sausage links as directed and allow to cool for 5 minutes..
- Prepare pancake mix as directed and pour into a large TALL glass. The tall glass makes it easier to coat the whole sausage link..
- Push a skewer into each link and dip into flour and tap off the excess. Next dip into pancake batter and place in deep fryer until golden brown turning as needed..
- Allow to cool 5 minutes then dust with powdered sugar and serve with warm syrup to dip if desired. Great for on the go busy morning with the kids!.
A simple hot dog dipped in cornmeal batter and fried becomes food perfection when. Thread each sausage onto a wooden skewer. These breakfast corn dogs are just as good, if not better, than regular corn dogs but you can eat them in the morning! Take a breakfast sausage and flour it lightly. Then dip it into the batter, allowing any excess to run off.