STEP 1/5
In a bowl, combine eggs, milk or water, hotcake powder (2 cups) and chopped pickles (2 tablespoons) without dry powder.
STEP 3/5
Put it in cooking oil heated to 170 degrees and fry it first, and when the dough is cooked, soak it in wet dough again and fry it until it is golden.
STEP 5/5
Dip the hot dog in the nacho cheese sauce, scoop it out, and roll it over the crushed nacho to finish.