MINI CORNDOGS

1. In a mixing bowl, combine pancake mix, water and eggs. Mix until smooth. 
2. Pour pancake mixture into 1 tall narrow glass and chill for 30 minutes or place in an ice water bath for 15 minutes. Meanwhile, in a deep sauce pan, heat oil to 150°C. 
3. Dredge hotdog balls in flour and then skewer each hotdog ball with BBQ sticks. Set aside.
4. Dip hotdog skewer into cold pancake mixture and then roll in breadcrumbs. Fry until golden brown.

Makes 40 pieces.

Tip/s:

• Storing eggs large end up retains freshness and helps keep the yolk centered.
• Substitute crushed cereals or corn chips for breadcrumbs.
• Drizzle corndogs with syrup from pancake pack or sprinkle with some sugar-cinnamon mixture.
• The right temperature is crucial for successful deep-frying. Best to use a deep-fat thermometer. 
• Test readiness for deep-frying by dropping cubed white bread in heated oil. If bread browns evenly in about 1 minute then the oil temperature is 350 to 365F, 40 seconds at 365 to 382F and 20 seconds at 382 to 390F.