Johnny's Corndogs

I really dig hot dogs and beer, so I naturallly thought corndogs in a beer batter would be a tasty treat. I couldn't find such a recipe anywhere, so I came up with a one of my own. You'll dig this one:

INGREDIENTS Batter: 1 cup cornmeal 1 cup pancake mix 1 tablespoon baking powder 1 tablespoon sugar 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon crushed chipotle pepper (I made these in my smoker, but you can substitute chilipowder) 1 teaspoon dry mustard 1 tablespoon cornstarch 1 cup brown ale Dogs: 10 hot dogs 10 wooden skewers or chopsticks cornstarch Safflower oil, for frying

In a large bowl, combine the dry ingredients for the batter. Stir in the brown ale, and whisk until batter is smooth. Consistency should be firm, but not dough-like. Let sit in the fridge for about 15 minutes. Begin to heat the oil. Insert the wooden skewers into each hot dog. Then, using your hands, rub just enough cornstarch onto the hot dogs to create a dry surface on the skin. This will help keep batter on the hot dogs when dipped. When the oil reaches 375° F, hold each hot dog by the skewer and dip in the batter to coat evenly. The best way to do this is to use a tall, narrow mug filled 3/4 with batter. Once the hot dog has been evenly coated, quickly but carefully insert hot dogs into hot oil and fry for 3 to 5 minutes until golden brown. Fry two to three at a time. Corndogs should not touch while frying. When finished frying, shake off excess oil, and dry on a cool oven rack. Serve with beer. Corndogs this tasty dont need condiments, but a light bead of yellow mustard wont hurt.