Breakfast Corndogs Put Pancakes, Sausage, and Syrup on a Stick
Drew Swantak/Thrillist
The pancake is the blank canvas of the breakfast world: it’s just waiting for you to layer on sweet syrup and smoky sausage into one flavor-loaded bite. And, while I usually know not to mess with the classics -- did you see what happened to the Ninja Turtles last summer? -- I've realized that frying things has rarely let me down.
These sausages are skewered, then coated in the pancake batter and fried. They’re perfect for dunking in syrup, and so much easier to eat in bed while watching Teenage Mutant Ninja Turtles... the 1990 version, because you’re a real fan.
Pancakes and Sausage on a Stick Recipe
Total Time: 40 minutes
Yield: 12
INGREDIENTS:
- 1 ½ cups flour, plus 2 tablespoons for dusting
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons vegetable oil
- 12 breakfast pork sausage links
- 12 wooden sticks
- 2 quarts peanut oil
- 1/2 cup maple syrup
DIRECTIONS:
- In a large bowl, combine 1 ½ cups flour, baking powder, sugar, baking soda, and salt.
- Whisk buttermilk, egg, and vegetable oil in a large measuring cup; pour into dry ingredients. Stir until just incorporated. Let sit for 10 minutes while you cook the sausages.
- Cook sausages in a skillet over medium-high heat, flipping often, until cooked through and all sides are browned. Transfer to a paper towel-lined plate and pat with another paper towel to remove excess grease.
- When sausages are cool enough to handle, place remaining 2 tablespoons flour in a shallow dish. Skewer each sausage lengthwise with a wooden stick, dredge in flour, and tap to remove excess.
- Heat a few inches of peanut oil to 375℉ in a heavy-bottomed pot fitted with an oil thermometer.
- Transfer batter to a tall glass. Dip skewered sausages in batter, coating the sausage fully but not the stick. Carefully place into the hot oil and fry 3 at a time until golden, about 2-3 minutes per side. Drain on a wire rack.
- Serve hot with warm maple syrup.