# 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 (e.g., Cheetos), 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
# Directions:
01 - Whisk together flour, granulated sugar, baking powder, baking soda, and salt in a large bowl, then fold in rainbow sprinkles.
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 and gently stir until just combined. Avoid overmixing for optimal texture.
04 - Gently fold half of the crushed Flamin Hot chips into the batter to evenly distribute heat and color.
05 - Blend cream cheese with powdered sugar to create a creamy sweet filling if desired.
06 - Heat a cake pop maker, aebleskiver pan, or nonstick skillet over medium heat and lightly grease with butter or oil.
07 - Scoop 1 tablespoon of batter into each well. If using filling, add 1/2 teaspoon sweetened cream cheese to the center, then top with more batter.
08 - Cook for 2–3 minutes until golden beneath, then rotate or flip and continue cooking all sides evenly for a further 2–3 minutes.
09 - Remove pancake balls and immediately toss in the reserved Flamin Hot crumbs for a spicy, crunchy exterior.
10 - Serve warm, topped with additional sprinkles and crushed chips to highlight flavor and texture.
