Breakfast Pancake Dogs

Lynnda Cloutier


Batter wrapped hotdogs.UnKnown source


★★★★★ 1 vote



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  • 8
    wooden cocktail picks
  • 5 c
    vegetable oil
  • 8
    uncooked breakfast sausage links
  • 1 1/4 c
  • 1 Tbsp
  • 1 Tbsp
    light brown sugar
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
  • 1/8 tsp
    ground cinnamon
  • 3/4 c
  • 1/4 c
    whole milk
  • 1
  • 1/4 c
    maple syrup, for drizzling

How to Make Breakfast Pancake Dogs


  1. Preheat oil in large heavy pot over medium high heat. Thread each sausage link onto a pick. Set aside. Make the batter: sift flour, sugars, baking powder, baking soda, salt and cinnamon into medium bowl. Whisk buttermilk, whole milk and egg in another bowl until well combined. Pour wet ingredients into dry ingredients sand whisk gently until no lumps remain. Once oil reaches 375, dip each sausage pick into batter, rolling to coat evenly and carefully place entire pick in pot of oil. Fry in small batches, about 5 minutes or until golden. Using tongs remove sausage pick from oil and drain on paper towels. Serve hot, with a drizzle of maple syrup. Serves 8

    The taste of sweet, syrupy pancakes meets savory, salty breakfast sausages in this hearty batter coated link on a stick.

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About Breakfast Pancake Dogs

Course/Dish: Other Breakfast, Pancakes

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