Recipe by Melita Crutcher

Ingredients

2 packets of chocolate chip pancake
2 egg whites
3 oz of water
1/8 tsp of vanilla extract
½ tsp of baking powder
1/8 tsp of baking soda
3 oz of water

Directions

Take 2 packets of chocolate chip pancake mix
Add the baking powder and baking soda,
Next add in the 3 oz of water and the vanilla extract.

In a separate bowl beat the two egg whites incorporating the cream of tartar (a couple of shakes) Beat the egg whites until they form peaks.
Fold in the egg whites to your pancake mixture.
Keep folding until the egg whites are blended well.

Now you are ready to put the batter into the cake pop maker either by scooping the batter using a tablespoon or a sandwich bag filled with the batter with the corner snipped off and squeezing the batter into the cake pop molds.

Cook in the cake pop maker for 3 MINUTES

While waiting for the cake pops assemble the pudding of your choice:
Mix 1 Chocolate Pudding Mix with 1/2 Cup Very Cold Water, you can add more water as needed for creamy consistency (Mix in a plastic bottle with a ‘squirt’ nozzle, Michael’s for Dollar tree)
Using Scissors, Snip the Plastic lid to Widen Opening

Remove Puffs from oven when golden Brown,
Pierce puff with nozzle
Fill it by Squeezing Yummy Chocolate Pudding into Puff.
Decorate Plate with remaining Pudding for Dipping

You could also use Walden Farms syrups or fruit spread over top if you do not want to fill the puffs.