Pacham ni Nanay: Corndogs for Merienda
Pat dry the hotdogs, so the mixture will stick. Cut the barbeque stick into 2, use square or flat sticks so it won't slip once you dunk the hotdogs into the mixture later.
Combined the egg and pancake mixture. Follow the instructions at the back of the carton. Gradually add water making sure that the pancake mixture is thick. Once ok, transfer to a glass. This is where you will dunk the hotdogs to have an even coating.
Fry the coated hotdogs until golden brown in each side.
Drain excess oil using a strainer or paper towels.
Serve and enjoy!
Recipe is from Baon Flat Lays.
