You can't really go wrong with pancake batter. The trick to this recipe is to season the pancake batter with garlic powder in order to perfect the batter's taste.
I think it's easier to cut the hot dogs in half because the smaller size is easier to work. While experimenting I realized that whole hot dogs sometimes looked a little deformed and it was harder to evenly coat the whole thing without all the batter dripping all over the place.
1. Add the oil into your deep frier and turn it on to medium heat. [If you don't have a deep frier, you can use a medium size pot on the stove.] To tell if the oil is hot enough to cook the batter, test it by running your hand under the sink and let a few drops of water fall into the oil, if it sizzles, then it is hot enough.
2. Prepare the batter according to the box, and add in the garlic powder.
3. Cut your hot dogs in half and stick them with the pointy end of the stick going into the hot dog. You want to make sure your stick goes all the way to the top of the hot dog, but not sticking out.
4. One by one, coat the hot dogs with the pancake batter, turn them on the side and swirl them slowly in order to get an even coat. Be sure to cover the entire hot dog.
5. Moving quickly, dip the top half of the hot dog into the hot oil, then after 5 seconds drop it all the way in. Watch the hot dog for 5-6 minutes while the batter cooks, and make sure all sides of the corn dog are in contact with the oil. The color of the batter should turn a dark golden brown once it's ready to be taken out.
6. Let the corn dogs cool on paper towels for about 3 minutes, and eat while they are still hot! I would suggest dipping in honey mustard or ketchup!
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