- PREP TIME10 MINS
- COOK TIME4 MINS
- SERVES4 – 6
Toffee and banana-filled pancake batter is cooked in a cast iron skillet, then drizzled with syrup. We found the perfect breakfast for a lazy, cozy morning.
- 2 CUPS ALL-PURPOSE FLOUR
- 2 TSP BAKING POWDER
- 1/4 TSP SALT
- 1 TBSP SUGAR, OPTIONAL
- 2 EGGS
- 1-1/2 TO 2 CUPS MILK
- 2 TBSP MELTED AND COOLED BUTTER, PLUS UNMELTED BUTTER FOR COOKING
- 1 LARGE BANANA, PEELED AND MASHED
- 1/2 CUP MILK CHOCOLATE TOFFEE BITES
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.
Place a cast iron skillet or griddle onto grill grate. Close lid and allow the skillet to preheat for 10 to 15 minutes.
In a bowl, mix together dry ingredients.
Beat eggs into 1-1/2 cups milk, then stir in 2 tbsp melted cooled butter. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don’t worry about a few lumps.
If batter seems thick, add a little more milk. Stir in banana and toffee chips.
Place 1-2 tsp butter on skillet. When butter foam subsides, ladle batter onto skillet. Make pancakes any size you like.
Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until second side is lightly browned.
Serve, or place on a plate and cover with foil to keep warm. Top with syrup and your favorite toppings. Enjoy!