By Traeger Kitchen
Give your breakfast some sizzle with this delicious Traeger grilled bacon banana pancake recipe.
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|1/2 Teaspoon||vanilla extract|
|2 Tablespoon||butter, melted|
|7/8 Cup||all-purpose flour|
|1 Teaspoon||baking powder|
|1/2 Teaspoon||baking soda|
|6 Slices||cooked bacon, crumbled|
|As Needed||vegetable oil|
When ready to cook, set the grill temperature to 350 and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
In a mixing bowl, combine buttermilk, egg, and vanilla. Whisk thoroughly. Whisk in the melted butter.
1 Cup buttermilk
1 Large eggs
1/2 Teaspoon vanilla extract
2 Tablespoon butter, melted
In another large mixing bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk to mix.
3/4 Cup all-purpose flour
1 Tablespoon all-purpose flour
2 Tablespoon Cornmeal
2 Tablespoon Sugar
1 Teaspoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon Salt
Make a well in the center of the dry mixture, and pour in the wet ingredients.
Whisk until the batter is relatively smooth. Do not over-mix or the pancakes will toughen. Stir in the bananas and crumbled bacon.
6 Slices cooked bacon, crumbled
2 bananas, diced
Lightly spray the griddle with nonstick cooking spray. Place griddle on the grill and allow to heat up (about 4-5 minutes). Pour 1/4 cup of batter onto griddle.
As Needed vegetable oil
Cook the first side until you see the bottom of the pancake start to look bubbly, golden, and firm enough to move.
Flip and cook for an additional minute or so. Serve. Enjoy!