Pancake Puppies

Over the summer, my middle son got a job at a new local Denny’s restaurant. We haven’t had a Denny’s in our area for years and I could even tell you the last time I ate at one. However, with my son working there, we would periodically go over there to have a meal and see my son in action at his first real job.

Since my son worked there, he would eat there everyday he had work, which was a lot because he worked almost full time hours during the summer.  So I would ask my son for recommendations on what to order, since he had tried a lot of the menu. Pancake puppies was one of his recommendations and I must say that it has now turned into a favorite of mine.

So pancake puppies are basically a pancake version of what is know as hush puppies. Scoops of the pancake puppy batter is fried in oil. Then they are served with a sprinkling cinnamon sugar along with a side of syrup for dipping. They are little morsels of pancake heaven I tell you.

So, of course, since I loved them so much. I had to attempt to make a copy cat version of them at home. I must say they turned out pretty darn good. Now, I like them with a sprinkling of the cinnamon sugar on them but my husband prefers to have them rolled in the cinnamon sugar like the ones in the picture.  So it’s just personal preference. I think they are too sweet to eat with the syrup if you roll them in the cinnamon sugar.

Pancake Puppies

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Ingredients

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• 3 cups pancake mix (the kind that you just add water to)
• 1/3 cup sugar
• 2 eggs, beaten
• 3/4 cup milk
• 2 Tbsp oil
• Cinnamon Sugar mixture:
• ¾ cup sugar
• 1½ tsp cinnamon
• maple syrup for dipping

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Instructions

1. Pour several inches of oil into a dutch oven or other large pot
2. Heat oil to 375 degrees over medium while making the batter.
3. In a large bowl, add the pancake mix, 1/3 sugar, milk, eggs and oil. Stir together just until combined.
4. Combine the cinnamon and sugar together in a bowl and set aside.
5. Drop scoops batter up using a spoon or a small cookie scooper into the hot oil. Don’t make the scoops too big or they won’t fully cook in the center.
6. Work in small batches, flipping them around as they cook. Cook until golden brown.
7. Place on a paper towel lined tray to drain excess oil. Then sprinkle or roll with cinnamon sugar and serve with syrup for dipping.

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Recipe adapted from The Country Cook.