Pensicola – Feb and March
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Olympia – Jan/Feb 2018
Medford Rogue Valley Feb – March
Seaside – Jan/Feb/March 2018

Grilled Chocolate Chip and Bacon Pancakes Recipe

Grilled Chocolate Chip pancakes with butter on top and two strips of baconPancakes on the grill? Why not? In many parts of the country, there’s still plenty of warm fall weather ahead. You’ll kick up a weekend breakfast or brunch a notch by making those fluffy pancakes outdoors on your grill and you can do it with Cookina’s Barbecue Reusable Grilling Sheet.

We’ve talked about Cookina’s Barbecue Reusable Grilling Sheet before and, frankly, we love it. I use it regularly when I grill butterflied leg of lamb because it prevents flare-ups (a huge problem for greasy meats like lamb). It also keeps unhealthful particles and smoke from charring the food and making it potentially cancer-causing. I also use Cookina’s Barbecue Reusable Grilling Sheet to grill veggies. If you want to know more about this amazing grilling sheet, check out our review.

Recipe courtesy of Cookina and Celebrity Chef George Duran

Yields about 8 pancakes.

6 slices thick cut bacon or 8 slices thin bacon

1 cup pancake mix

3/4 cup milk

1 eggCookina reusable grilling sheet in box

1 tablespoon vegetable oil

Mini chocolate chips

Maple syrup

1. In a medium bowl, combine the pancake mix with the milk, egg, and oil. The batter should be the consistency of thick, heavy cream. Add more milk, 1 tablespoon at a time, if necessary. Set aside.

2. Place your COOKINA Barbecue Reusable Grilling Sheet on your grill and pre-heat your gas grill to about 325 °F or 160 °C. Once it’s warm, line slices of bacon on the grilling sheet. Allow the bacon cook slowly for 15-25 minutes, flipping them often, until fat is rendered and bacon looks crisp. Set aside and allow to cool before chopping finely. Wipe excess bacon grease with a paper towel and tongs, leaving a little amount to cook pancakes on.

3. Make sure your gas heat is at its lowest heat and pour ¼ C. batter on the grilling sheet. Scatter some chopped bacon and mini chocolate chips evenly over each pancake. Cook until bubbles form in the top and the bottom is golden brown. Flip and cook the other side until it is golden brown. Remove from pan and keep warm while you make the rest of the pancakes.

4. Serve pancakes with maple syrup, if desired.

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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.