Yummy Piggy WrapsPhoto byGin Lee

Yummy Piggy Wraps

If you are a fan of store-bought corn dogs, then you will absolutely adore my delicious piggy wraps recipe. My husband even claims that my recipe tastes just like the ones you find in the store. I encourage you to give it a try and experience the true deliciousness for yourself!

Ingredients:

• 1 cup of dry pancake mix (homemade or store-bought)
• About 1/4 cup of water, plus a little more if needed
• 1 (8-count) package of weiners
• 1/2 cup canola oil for frying

Instructions:

In a bowl, combine 1 cup of dry pancake mix with 1/4 cup of water. Mix well and knead the dough until it reaches the right consistency. If the dough is too dry, add a little more water until it comes together without being too sticky or wet.

Roll the dough into a log shape and cut it into 8 equal segments.

At this point, I patted and shaped each segment of dough into long rectangular shapes with my hands. I didn't use any flour to do this part. The dough segments should be just a little bit longer than each weiner, and it needs to be wide enough to wrap around the entire width of the weiner. After wrapping the dough around each weiner, I molded the dough around each end and then rolled each wrapped weiner with my fingers on a clean glass plate to seal the dough completely.

Heat 1/2 cup of canola oil in a large skillet over medium-high heat until hot and bubbling.

Fry the piggy wraps in batches, cooking three at a time to ensure there is enough space in the skillet to brown all sides of the dough.

Once the dough is golden brown, remove the piggy wraps from the oil and drain any excess on a paper towel-lined plate.

Serve and enjoy!

Note:

Below is the ingredients for my homemade pancake mix recipe:

• 2 cups of self-rising flour
• 2 tablespoons of Splenda or sugar Add more if you prefer your pancakes to be sweeter.
• 2 cups of powdered milk
• 1/4 teaspoon of no-salt substitute, or salt

Prepare the pancake mix in advance and store it in Mason jars or Ziploc bags.