# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/4 cup rainbow sprinkles (funfetti style)
→ Wet Ingredients
07 - 1 large egg
08 - 2/3 cup milk
09 - 1/4 cup buttermilk
10 - 2 tablespoons unsalted butter, melted
11 - 1 teaspoon vanilla extract
→ Flamin Hot Crunch
12 - 1 cup Flamin Hot chips (such as Cheetos), crushed into fine crumbs
→ Optional Filling & Topping
13 - 1/4 cup cream cheese, softened
14 - 2 tablespoons powdered sugar
15 - Extra rainbow sprinkles
16 - Additional Flamin Hot crumbs, for garnish
# Method:
01 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Stir in the rainbow sprinkles for a colorful texture.
02 - In a separate bowl, whisk together the egg, milk, buttermilk, melted unsalted butter, and vanilla extract until the mixture is smooth.
03 - Pour the wet mixture into the bowl with dry ingredients and gently mix until just combined. Avoid overmixing for optimal fluffiness.
04 - Carefully fold in half of the crushed Flamin Hot chips to achieve both heat and vibrant color throughout the batter.
05 - If using, blend the softened cream cheese with powdered sugar until smooth and creamy to create a sweet filling.
06 - Preheat a cake pop maker, aebleskiver pan, or nonstick skillet over medium heat. Lightly grease with butter or oil to prevent sticking.
07 - Scoop approximately 1 tablespoon of batter into each well. For filled balls, add 1/2 teaspoon of cream cheese mixture to the center and cover with additional batter.
08 - Cook for 2 to 3 minutes until the bottoms are golden, then rotate each ball or flip to ensure even browning on all sides. Continue for another 2 to 3 minutes.
09 - Immediately after cooking, toss each pancake ball in the remaining Flamin Hot crumbs to create a spicy, crunchy exterior.
10 - Serve warm, topped with additional rainbow sprinkles and extra crushed chips as desired.
