# Components:
→ Pancake Batter
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 cup whole milk
07 - 2 large eggs
08 - 3 tablespoons unsalted butter, melted
09 - 1 teaspoon vanilla extract
→ Churro Coating
10 - 1/2 cup granulated sugar
11 - 2 teaspoons ground cinnamon
12 - 4 tablespoons unsalted butter, melted
→ Smores Filling
13 - 3/4 cup mini marshmallows
14 - 3/4 cup milk chocolate chips or chopped chocolate
15 - 1/2 cup graham cracker crumbs
→ For Serving
16 - Additional melted chocolate, optional
17 - Extra graham cracker crumbs, garnish
# Directions:
01 - Whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl. In a separate bowl, combine the whole milk, eggs, melted butter, and vanilla extract until smooth.
02 - Pour the wet ingredients into the dry mixture and fold until just incorporated, ensuring not to overmix for optimal texture.
03 - Preheat a cake pop maker or mini pancake pan as per manufacturer’s instructions, or heat a nonstick skillet over medium-low and lightly grease.
04 - Using a tablespoon, portion the batter into each cake pop mold or shape into rounds on the skillet.
05 - Place a pinch of chocolate chips, mini marshmallows, and graham cracker crumbs on each portion of batter. Top each with a small spoonful of additional batter to fully enclose the filling.
06 - Close cake pop maker and cook for 3–4 minutes until golden brown, or cook on skillet flipping each pop after bubbles form, approximately 2 minutes per side. Repeat until all batter and filling are used.
07 - Mix granulated sugar and ground cinnamon in a shallow dish. Brush each warm pancake pop with melted butter, then roll in the cinnamon sugar mixture for an even coating.
08 - Insert lollipop or popsicle sticks into each pop. Drizzle with melted chocolate and garnish with additional graham cracker crumbs as desired. Serve warm for best flavor and texture.
