Korean-Style Hot Dog tasty Servings: 4 INGREDIENTS200 grams pancake mix80 milliliters water2 hot dogs, halved crosswise4 string cheese, halved crosswise2 medium eggs, beaten 50 grams panko bread crumbsOil, for fryingKetchup, for garnishMustard, for garnishSpecial Equipment4 wooden skewersPREPARATIONIn a medium bowl, combine the pancake mix and water and knead the dough for about 2 minutes, until it becomes smooth and elastic.Divide the dough into 4 pieces. Roll the dough out on a lightly floured surface into oval shapes. Push a skewer through the middle of a hot dog half until half of the skewer pokes out of one end. Place the hot dog stick in the center of a dough oval, leaving 1 inch of the short end of the skewer outside of the dough. Put 2 string cheese halves on either side of the exposed skewer. Roll up the dough, sealing the ends. Repeat with the remaining ingredients.Place the eggs and panko in two separate shallow dishes. Dip the dogs in egg and coat in panko. Heat the oil in a large pot until it reaches 350˚F (180˚C). Fry the hot dogs for 3 minutes, until brown and crispy. Drizzle the hot dogs with ketchup and mustard. Enjoy!