Crunchy Corn Dogs - cooking recipe

Ingredients

1 c. Pillsbury extra light pancake mix
2 tsp. sugar
1/2 c. water
1/2 lb. hot dogs
finely crushed corn chips

Preparation

Combine dry pancake mix with sugar and water.
Mix well. (Batter should be quite thick.)
Dry hot dogs by patting with a paper towel.
(Batter sticks best to dry hot dogs.)
Dip hot dogs in batter, then roll in corn chips to coat well.
Fry in small amount of hot oil until golden brown and crusty.