Instructions
- In a large bowl, whisk together the Pancake Batter ingredients until just combined. Do not overmix.
- In a separate small bowl, combine the Churro Filling ingredients.
- Heat about 2 inches of vegetable oil in a deep pot or fryer to 350°F (175°C).
- Drop spoonfuls of pancake batter into the hot oil, about 2 tablespoons per pancake ball. Fry for 2-3 minutes per side, until golden brown.
- Remove the pancake balls from the oil and place them on a paper towel-lined plate to drain.
- While still warm, use a small knife or skewer to create a small slit in each pancake ball. Fill with about 1/2 teaspoon of the Churro Filling.
- In a small bowl, combine the Toppings ingredients. Roll the filled pancake balls in the cinnamon-sugar mixture to coat.
- Serve immediately.
