A classic New Mexican treat, these are best described as fluffy pockets of delight. They've got a perfectly crunchy exterior that gives way to a soft and chewy interior. Serve them up with a drizzle of honey or a sprinkle of powdered sugar on top. Or, better yet, try tearing off a corner and filling the inside with some honey. You won't be disappointed!\r\n\r\nINGREDIENTS\r\n\r\n2 cups Buttermilk Pancake Protein Mix\n\r\n2 cups all-purpose flour\r\n1 tsp salt\r\n2 tsp baking powder\r\n4 tbsp vegetable shortening\r\n1 1\/2 cups warm water\r\n1 quart canola oil for frying\r\n\r\n\r\n\r\nNUTRITION\r\n\r\n\nServing Size: 1 Sopapilla\r\n\nServings: 24\r\n\nCalories: 158\r\n\nFat: 10g\r\n\nCarbs: 14g\r\n\nFiber: Less than 1g\r\n\nSugar: Less than 1g\r\n\nProtein: 3g\r\n\r\n\r\n\r\n\r\n\r\n\r\nDIRECTIONS\r\n\r\nIn large mixing bowl, stir together Buttermilk Pancake Protein Mix, flour, salt, baking powder and vegetable shortening. Slowly stir in warm water until fully combined.\r\nCover bowl and set aside for at least 20 minutes.\r\nHeat oil in a deep frying pan to 375 degrees. Roll out dough on a floured surface until 1\/4" thick.\r\nUsing a pizza cutter, cut into 3" squares and fry in oil until puffy and golden brown about 3-4 minutes per batch.\r\nTransfer to a paper towel lined plate. Serve warm with powdered sugar and honey. Enjoy!\r\n\r\n\r\nHave a tip to add? We'd love to hear it! Please let us know in the comments below.