The Ultimate Breakfast Corndog

• olive oil1 tablespoon
• breakfast sausage14
• all-purpose flour8¾ oz
• salt1 teaspoon
• baking powder1 teaspoon
• baking soda1 teaspoon
• sugar3 tablespoon
• milk1 cup
• large egg2
• butter2 oz
• bacon3 tablespoon
• canola oil4 cups
• powdered sugar0
• maple syrup0
• small ice pop sticks14

Instructions

1. 1

   In a large pan over medium heat, heat the olive oil for 1 minute.

2. 2

   Add the breakfast sausages to the pan and cook for 12 minutes, turning constantly, until crispy and browned all over.

3. 3

   Drain the sausages on paper towels and let cool.

4. 4

   Insert a small ice pop stick in each sausage.

5. 5

   Set aside.

6. 6

   Make the pancake batter: In a large bowl, sift together the flour, salt, baking powder, baking soda, and sugar.

7. 7

   Use your hands to make a well in the middle of the dry ingredients.

8. 8

   Pour the milk, eggs, and melted butter into the well, then stir the center working your way out until the mixture is thick and well-combined.

9. 9

   Fold in the bacon.

10. 10

    Heat the canola oil in a medium pot over medium-high heat until it reaches 350°F (180°C).

11. 11

    Pour the pancake batter into a tall glass, then dip a sausage stick into the mixture.

12. 12

    Use tongs to gently place the battered sausage into the hot oil and cook until golden brown, 1-2 minutes.

13. 13

    Drain on paper towels or a cooling rack.

14. 14

    Repeat with the remaining sausages.

15. 15

    Dust with powdered sugar and serve with maple syrup.

16. 16

    Enjoy!