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.
- 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
- Pour several inches of oil into a dutch oven or other large pot
- Heat oil to 375 degrees over medium while making the batter.
- In a large bowl, add the pancake mix, 1/3 sugar, milk, eggs and oil. Stir together just until combined.
- Combine the cinnamon and sugar together in a bowl and set aside.
- 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.
- Work in small batches, flipping them around as they cook. Cook until golden brown.
- Place on a paper towel lined tray to drain excess oil. Then sprinkle or roll with cinnamon sugar and serve with syrup for dipping.
Recipe adapted from The Country Cook.