# 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, crushed into fine crumbs
→ Optional Filling & Topping
13 - 1/4 cup cream cheese, softened
14 - 2 tablespoons powdered sugar
15 - Extra rainbow sprinkles, for garnish
16 - Additional Flamin Hot crumbs, for garnish
# Method:
01 - Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl. Stir in rainbow sprinkles for even distribution.
02 - In a separate bowl, whisk egg, milk, buttermilk, melted butter, and vanilla extract until smooth.
03 - Pour the wet mixture into the dry ingredients. Mix gently with a whisk or spatula until just combined, avoiding overmixing.
04 - Incorporate half of the crushed Flamin Hot chips into the batter, ensuring even heat and color distribution.
05 - Blend softened cream cheese with powdered sugar until smooth, creating a sweet filling.
06 - Heat cake pop maker, aebleskiver pan, or nonstick skillet over medium heat and lightly grease with butter or oil.
07 - Spoon 1 tablespoon of batter into each well. For filled balls, add 1/2 teaspoon of sweetened cream cheese to the center, then cover with additional batter.
08 - Cook for 2 to 3 minutes until golden on the bottom. Rotate or flip balls to cook evenly on all sides for another 2 to 3 minutes.
09 - Remove pancake balls and toss immediately in remaining Flamin Hot crumbs for a spicy, crunchy exterior. Top with extra sprinkles and crushed chips as desired.
10 - Serve warm for best flavor and texture.
