Churro cake pancake layers meet biscuit dough, s'mores filling, and Flamin Hot crust for a party treat.
# What You'll Need:
→ Churro Cake Pancake Layer
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 3/4 cup whole milk
08 - 1 large egg
09 - 2 tablespoons unsalted butter, melted
10 - 1 teaspoon vanilla extract
→ Smores Filling
11 - 1/2 cup mini marshmallows
12 - 1/2 cup semi-sweet chocolate chips
13 - 1/2 cup graham cracker crumbs
→ Biscuit Dough
14 - 1 can refrigerated flaky biscuit dough (16 oz, 10 count)
→ Cinnamon-Sugar Coating
15 - 1/2 cup granulated sugar
16 - 2 teaspoons ground cinnamon
17 - 4 tablespoons unsalted butter, melted
→ Flamin Hot Crust
18 - 1 1/2 cups Flamin Hot Cheetos, crushed into fine crumbs
→ Assembly
19 - 10 wooden popsicle sticks
# Method Steps:
01 - Combine flour, granulated sugar, baking powder, baking soda, salt, and cinnamon in a large mixing bowl. Whisk together milk, egg, melted butter, and vanilla extract in a separate bowl. Pour the wet mixture into the dry ingredients and mix until just combined.
02 - Heat a non-stick skillet over medium heat and lightly grease. Pour approximately 1/4 cup batter per pancake, cooking for 1-2 minutes per side until golden brown. Transfer to a cooling rack and repeat until 5 pancakes are made. Once cooled, cut each pancake in half to yield 10 semi-circles.
03 - Flatten each biscuit dough round gently. Place half a churro pancake onto the biscuit dough, then top with mini marshmallows, chocolate chips, and graham cracker crumbs. Fold the dough over to encase the filling, shaping securely around each pop. Insert a wooden popsicle stick into the center and seal edges tightly.
04 - Arrange prepared pops on a parchment-lined baking sheet and bake in a preheated oven at 375°F for 15-18 minutes, or until biscuit pops are golden brown and flaky.
05 - While pops are still warm, brush them evenly with melted butter using a pastry brush. Immediately roll in cinnamon-sugar mixture, then press Flamin Hot Cheetos crumbs on the surface until fully coated.
06 - Let pops cool slightly before serving. Enjoy while warm for a gooey center.
