Description

A new twist on an old favorite. And a great way to use those leftover breakfast pancakes!

Ingredients

  • 1 cup War Eagle Mill Multi-Grain Pancake Mix
  • 1 1/3 cup water
  • 1 Tbsp melted butter or vegetable oil
  • 1 Tbsp prepared mustard
  • All-natural hot dogs
  • Mustard and ketchup

Instructions

Total Time: 10 -15 minutes
Yield: 7, six-inch pancakes for roll-ups

  1. Preheat griddle over medium heat.
  2. Have non-stick vegetable spray or oil ready.
  3. Combine pancake mix, water, oil, and mustard in a bowl and mix well.
  4. When the griddle is hot (drops of water will “dance” on the surface!)
  5. Spray or coat with oil and drop batter by 1/3 cupfuls.  
  6. Cook for 1 1/2 to 2 minutes or until bubbles cover the surface.  
  7. Flip pancakes and cook 1-2 minutes more.  
  8. Remove from griddle.  
  9. Heat hot dogs on griddle, boil, or heat in the microwave.
  10. Spread mustard and/or ketchup on the second side of the pancake.  
  11. Place the hot dog on one side and roll pancake around it to the other edge.  
  12. Eat! Or wrap and take in your lunch box.