# Ingredient List:
→ Pancake Batter
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 3/4 cup buttermilk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted
→ Spicy Cheese Filling
09 - 1 cup shredded sharp cheddar cheese
10 - 1/2 cup shredded pepper jack cheese
11 - 1 small jalapeño, finely diced, seeds removed
12 - 1/4 teaspoon smoked paprika
→ Pretzel Coating
13 - 1 cup mini pretzels, crushed
14 - 1 tablespoon unsalted butter, melted
→ For Cooking & Assembly
15 - Vegetable oil spray or additional melted butter for greasing
16 - 16 lollipop sticks or wooden skewers
# Steps:
01 - Set oven to 200°F if holding pancake pops for serving.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, beat together buttermilk, egg, and melted butter. Pour wet mixture into dry ingredients and stir just until incorporated; avoid overmixing.
04 - In a small bowl, mix cheddar, pepper jack, jalapeño, and smoked paprika until evenly distributed.
05 - Combine crushed pretzels with 1 tablespoon melted butter; set aside for coating.
06 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with vegetable oil spray or melted butter.
07 - Drop 1 tablespoon of batter onto the skillet, immediately top with 1 heaping teaspoon cheese filling, and cover with an additional tablespoon batter.
08 - Cook for 2 to 3 minutes, until bubbles appear and edges firm. Flip and continue for 1 to 2 minutes more, until golden and cheese has melted.
09 - While hot, gently insert a lollipop stick into each pancake pop.
10 - Brush tops with a light coating of melted butter, then roll or press each pop in the pretzel mixture to coat.
11 - Transfer completed pops to the oven to stay warm until serving. Present immediately for best texture.
