American Corn Dogs

American Corn Dogs (makes 6)
Tools
6 bamboo barbecue skewers

Corndogs
1L canola oil, for deep frying
1 cup (136 g) Pearl Milling (Aunt Jemima) pancake mix, plus extra for dusting
1/2 cup (120 ml) milk
1 large egg
pinch salt
6 hotdogs
ketchup, for serving
yellow mustard, for serving

1. In a large heavy pot, heat canola oil to 350F.
2. Meanwhile, in a large mixing bowl combine pancake mix, milk, egg, and salt. Wait for 10 minutes to allow the pancake batter to expand, then vigorously mix again to rid of large air bubbles. Transfer the batter into a tall drinking glass for easier assembly.
3. Pat hotdogs dry with a paper towel, then skewer them with a barbecue stick.
4. Once the oil has heated to 350F, begin to dip one hotdog at a time into the batter inside the glass, making sure to cover the entire hotdog, then tap off the excess batter.
5. Slowly submerge the battered hotdog into the hot oil, repeat for the rest of the hotdogs, making sure not to overcrowd the pot.
6. Cook the battered hotdogs until golden brown on both sides, around 5-6 minutes, flipping half-way for even coloration.
7. Remove the battered hotdogs with tongs onto a drying rack. Let cool for 5 minutes before drizzling with ketchup and yellow mustard.