Pancake on a Stick is such a fun breakfast or brunch with sausage and your favorite pancake mix! These breakfast corn dogs come together fast and are dipped in sweet cinnamon sugar!
Cook the sausage links according to package directions until cooked through. Remove from the pan to a paper towel lined plate until cool enough to handle.
In the meantime, make the pancake batter according to the instructions on your box. Set aside
Heat the oil in a large, deep, heavy bottomed pot over medium heat until hot.*
Once the sausages have cooled, skewer the sausages ¾ of the way through.
Dip the sausage into the pancake batter and coat completely.
Let a little bit of the batter drip off, but not too much.
Carefully drop the entire corn dog plus the stick into the oil and fry for about 1 ½ minutes or until golden brown, turning with tongs to cook on all sides. Fry only three corndogs at a time to keep the oil hot.
Remove from the oil and place the corndogs on a plate with a paper towel or over a cooling rack.
Repeat the process until all of the corndogs have been cooked.
In the meantime, whisk together the sugar and cinnamon.
Once cooked, roll the corndogs in the sugar mixture to coat.
Serve with whipped topping, syrup and fresh fruit!
Notes
*To test the oil, use the end of a wooden spoon or a chopstick, or drop a bit of the batter into the oil and see if it cooks immediately.Freezer instructions: Let the corndogs cool completely, then freeze in a freezer safe Ziploc bag. To heat in the microwave: wrap a damp paper towel around the corndog and heat for about two minutes.