HOW TO MAKE CORN DOG BATTER WITH PANCAKE MIX RECIPES

Menu Description: "Oven baked with fresh apples and pure Sikiyan cinnamon glaze." Fresh, high-quality ingredients and traditional recipes are what makes this growing chain a frequent favorite for anyone who stops in. The star of the show is the incredible apple pancake, the chain's signature dish. To make a dead-on clone, Granny Smith apples are sauteed in butter, brown sugar and cinnamon, then allowed to cool for a bit. That way, when the batter is poured into the pan, the apples and glaze stay anchored to the bottom. This technique also prevents the glaze from penetrating into the batter as the pancake bakes since there is now an apple barrier preventing any mixing of the ingredients. When the pancake comes out of the oven it's flipped over onto a plate and the apples are right there on top, dripping with a delicious cinnamon-sugar glaze. You won't need any syrup for this one, that's for sure. Just a light dusting of powdered sugar on top. Then dig into an apple pancake unlike any other. You may also like my clone recipe for the Original Pancake House German Pancake aka "Dutch Baby". Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 1 hours 15 minutes0S

Prep Time 37 minutes30S

Cook Time 37 minutes30S

• Ingredients

Nutrition Facts : Calories 605 calories

Using his grandfather’s old recipes for sausage and smoked meats, Jack Link created his first kippered beef sticks in Wisconsin in 1986, and they quickly became a popular snack throughout the state. But that wasn’t enough for Jack, so he invested in a packaging machine to expand into other markets, and eventually—with the help of a successful Sasquatch-themed marketing campaign—Jack Link’s became the #1 jerky brand in the country. Beef jerky is usually made in a dehydrator designed to circulate air around the food at a low temperature. The temperature for drying beef jerky in a dehydrator is typically 130 to 140 degrees, which is a lower temperature than you can reach with a conventional home oven. But that doesn’t mean we can’t use our home oven to make a perfectly acceptable beef jerky hack that tastes like Jack’s. And even though Jack uses a smoker for his beef jerky, you won’t need one to give your jerky a similar smoky flavor. The pineapple juice in the marinade is an important part of the taste, but its primary contribution is a unique enzyme that helps break down the proteins in the tough cut of meat to tenderize it. Soy sauce and beef bouillon contribute to the umami savoriness of the jerky, and liquid hickory smoke is used in this hack as a quick way to add the smoky flavor. The marinating takes 24 hours and the oven drying takes between 6 to 8 hours, so get the sliced beef into the bath in the morning and you’ll be munching on jerky by dinnertime the next day. And to help you out, I'm including step photos. Find more cool recipes for your favorite snacks here.

Provided by Todd Wilbur

Total Time 8 hours 15 minutes0S

Prep Time 15 minutes0S

Cook Time 8 hours 0 minutes0S

• Ingredients