Preheat shortening or oil in a deep fryer or a large saucepan to 325 degrees.
Combine pancake mix, milk, and egg in a medium bowl with an electric mixer on high speed. If you are making the blueberry and white chocolate chip version, add the chopped dried blueberries and chopped white chocolate to the batter and mix just until blended in. Set batter aside for 10 minutes.
When your oil is hot and the batter has rested, dip a cookie dough scoop (a 1 1/2 to 1 3/4 inch scoop) or a tablespoon measure into a small bowl filled with oil before scooping up each ball of batter and carefully dropping it into the oil. Cook for 2 1/2 to 3 minutes or until the batter is dark brown. You can fry around 6 balls at a time, but first test the cooking time using one ball so that you can make sure the dough is cooking all the way through. Remove fried batter balls to paper towel to drain.
If you are making the original version, combine cinnamon and sugar in a small bowl. Place all of the cooked batter balls into a large bowl, sprinkle with cinnamon/sugar, then toss until coated.
If you are making the blueberry and white chocolate version shake a little powdered sugar over the top.
Serve pancake puppy clones with a small bowl fo maple syrup for dipping.
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