Ingredients and Weight:
- 1 cup (120g) all-purpose flour
- 2 teaspoons (10g) baking powder
- 1/4 teaspoon (1g) salt
- 1 tablespoon (15g) granulated sugar
- 1 large egg
- 1/2 cup (120ml) milk
- 1 tablespoon (15g) melted unsalted butter
- Vegetable oil, for frying
- 1 bag (6 ounces) candy melts, any color
- Sprinkles, for decoration (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the egg, milk, and melted butter.
- Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.
- Heat about 1 inch of vegetable oil in a deep fryer or large skillet.
- Drop spoonfuls of batter into the hot oil and fry for about 2 minutes per side, or until golden brown.
- Transfer the pancake pops to a paper towel-lined plate to drain.
- Melt the candy melts according to the package directions.
- Dip the pancake pops in the melted candy melts and then roll in sprinkles, if desired.
- Let the pancake pops cool completely before serving.
Nutritional Information (per serving):
- Calories: 150
- Fat: 5g
- Carbohydrates: 20g
- Protein: 3g
Dish Characteristics:
- Fluffy and flavorful pancake batter
- Crispy and golden-brown exterior
- Dipped in a sweet candy coating
- Decorated with colorful sprinkles
User Comments:
- "These were a huge hit at our party!"
- "They're so easy to make and perfect for any occasion."
- "The kids loved decorating them with sprinkles."
- "They're a great alternative to traditional cake pops."
- "I will definitely be making these again!"
Special Precautions and Tips:
- Be careful not to overmix the batter, as this will make the pancake pops tough.
- If you don't have a deep fryer, you can fry the pancake pops in a large skillet over medium heat.
- Let the pancake pops cool completely before dipping them in the candy melts, as the heat from the pancake pops can cause the candy melts to seize.
