Savory “Doggies n’ Cakes” Pancakes

Savory “Doggies n’ Cakes” Pancakes

Recipe by Bravo TV's Top Chef Season 5 winner, Hosea Rosenberg

Photo by IG User @honest_avocado

Serves 4 

Big kids and little kids alike will love these tasty treats up for breakfast, lunch, dinner or snack time!! 


  • 1 Package of TWR uncured beef hot dogs 
  • ½ Cup coarse shredded cheddar cheese 
  • 1 C AP Flour 
  • 1 Tbsp baking powder 
  • 1/4 tsp salt 
  • 1 tsp sugar
  • 1C whole milk
  • 1 large egg
  • 2 Tbsp (melted) butter


  1. Cut hot dogs into small rings or dice 
  2. Next, mix all dry pancake ingredients in a medium bowl
  3. Mix milk and egg in a separate small bowl 
  4. Add wet ingredients to dry, then mix in the melted butter. 
  5. Fold in the hot dogs and shredded cheese.
  6. Try not to over mix the batter. **The more you stir, the less the pancakes will rise.** 
  7. In a clean nonstick pan, over medium heat, add a small amount of canola oil and wipe the pan with a towel to coat. 
  8. Portion out pancake batter into pan in desired size cakes 
  9. Do not touch the pancakes while they cook on side one. Simply wait for lots of bubbles to form on top, and bottom edge is golden brown. With a spatula flip to cook the other side. 
  10. Transfer to plate when both sides are fully cooked. This should take about 2 min a side.


Pro Tips: 
Keep your oven or toaster oven on at 250 degrees and keep finished pancakes warm inside while the rest are cooking! 
Enjoy topped with or dipped into your favorite hot dog condiments – ketchup, syrup or both!

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