1 c. buttermilk pancake mix
2 tsp. dry mustard
2/3 c. milk
1/3 c. wheat germ
12 frankfurters, cut in bite-size pieces
Into a mixing bowl turn the pancake mix, mustard, milk and egg. Beat with a rotary beater (hand or electric) until smooth. Stir in wheat germ. With tongs, dip one frankfurter pieces into the batter; hold over bowl until surplus batter drips off. Fry in deep fat heated to 375 degrees for 1-2 minutes or until golden brown. Drain on absorbent paper. Serve hot with a selection of dipping sauces, or catsup and mustard Makes 6 servings.
NOTE: As the batter for the frankfurters thickens, stir in a little more milk.