Hot dog pancakes recipe
Hot dog pancakes? Yes, you read that right – don’t knock it till you’ve tried it. We like ours with caramelised onions and drizzled with mustard and ketchup.
See method- Serves 4
- 35 mins to cook
- 622 calories / serving
- Freezable
Ingredients
- 135g plain flour
- 2 large eggs
- 340ml milk
- 30g unsalted butter, melted
- 1 tbsp vegetable oil, plus extra for brushing
- 8 sausages
- 2 large onions, thinly sliced
- mustard, to serve (optional)
- ketchup, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 2595kJ 622.0kcal
- Fat
- 36g
- Saturates
- 13g
- Salt
- 1.4g
- Sugars
- 12g
of the Reference intake
Carbohydrate 45.1gProtein 26.2gFibre 4.9g
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Method
- Put the flour in a mixing bowl. Beat together the eggs, milk and melted butter in a jug, then slowly whisk into the flour until smooth. Pour the batter into the jug.
- Heat a large, nonstick 28cm frying pan over a low-medium heat and brush with a little oil. Once hot, pour in enough batter to just coat the base of the pan then cook for 1-2 mins, until bubbling and the edges are curling. Flip, then cook for another 1 min or until golden. Cover with foil to keep warm then repeat with the remaining batter.
- Meanwhile, fry the sausages in a separate frying pan to pack instructions. Once all the pancakes are made, add 1 tbsp oil to the empty pan and increase the heat to medium-high. Fry the onions for 6-8 mins, stirring often, until softened.
- Divide the fried onions between the pancakes, top each with a sausage and roll up. Serve with mustard and ketchup drizzled over, if you like.
- See more Savoury pancake recipes
Tip
Freeze unfilled pancakes.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
