Breakfast corndogs bring me back to my days at summer camp. These meatless sausages coated in pancake batter are a new take on a classic childhood meal. Enjoy them with maple syrup or with coating of powdered sugar.

Serves: 4

Time: 25 minutes

Ingredients:

1 TB olive oil

1 LB vegan breakfast sausage

2 C all-purpose flour

1 TSP salt

1 TSP baking powder

1 TSP baking soda

1/4 C sugar

1 1/4 C milk

2 large eggs

1/4 C melted butter

4 C canola oil

4 wood skewers - cut in half

Maple syrup - for dipping

Step 1: Prep and Cook Vegan Sausage

Unpackage vegan sausage and separate into eight equal pieces
Roll each piece into a roughly four inch long link
Heat the olive oil in a large pan over medium heat
Add the links and cook until golden brown - about two minutes
Turn and repeat process until the link is evenly colored - about eight minutes
Once cooked, place the sausages on a paper towel lined plate
When cool, insert a skewer into the sausage about three inches deep

Step 2: Make Pancake Batter

In a medium bowl, mix the flour, baking soda, baking powder, sugar and salt
Make a well in the middle and add the milk, eggs and melted butter
Stir until thick
Poor batter into a tall glass

Step 3: Batter, Cook & Enjoy!

Heat canola oil in a medium pot or deep sauce pan to 350 degrees Fahrenheit
Dip a sausage stick into the batter and pull out
Place sausage in the oil until golden brown - about two minutes
Remove the sausage from the oil using tongs and place on a paper towel lined plate or cooling rack
Repeat until the all the sausages have been cooked
Enjoy with maple syrup!