Air fryer breakfast corn dogs with corn flakes and maple Dijon dip

Beat half a cup of milk with one egg; add a cup of just-add-water pancake mix and a little sugar and mix smooth, in something deep enough to dip into.

Crush corn flakes in a sealed ziplock bag, well enough that big pieces will not fall off.

Skewer the cooked breakfast sausages on cut-down chopsticks; dredge in flour, dip in the batter, then roll in the corn flakes.

Set on parchment in the air fryer, spray, and air fry at 375 for six minutes, flipping at the halfway point.

Spray again and air fry another three minutes.

Dipping sauce: in a small hot pan, mix bourbon maple syrup with Dijon and keep on the heat until the corn dogs are ready.