Directions
- Preheat your griddle to medium-low heat. If using a gas or charcoal grill, preheat a large cast iron skillet over medium-low heat.
- While your griddle is preheating, prepare your pancake batter: in a medium-sized mixing bowl, combine 1 1/2 cups of all-purpose flour, 1 tbsp of baking powder, 1 tbsp of granulated sugar, and 1/2 tsp of baking soda. Mix to combine.
- In a seperate bowl, whisk together 1 1/4 cups of milk and 1 egg. Add the wet ingredients to the dry ingredients, then add 3 tbsp of butter and mix to combine.
- Lightly oil the griddle, then scoop the batter onto the cooking surface, using approximately ¼ cup for each pancake (you should get 12-14 pancakes). Cook 1 to 2 minutes per side, until golden brown. Set aside to cool for 15 minutes.
- To assemble the casserole, lightly butter a 9” round, metal baking pan, and layer the pancakes evenly in the baking pan and set aside.
- In a large bowl, whisk together 4 eggs, 1 1/2 cups of milk, 4 tbsp of sugar, and 1 tsp of vanilla. Pour the mixture over pancakes.
- Cover with plastic wrap, and gently press down with your hand to ensure pancakes are submerged in liquid. Refrigerate at least 2 hours, or overnight.
- After the casserole has been resting in the refrigerator for at least 2 hours, remove the plastic wrap, cover with tin foil, then preheat your Pit Boss wood pellet grill to 350°F.
- Once your grill is up to temp, bake your casserole on the top grill rack for 40 mins. Remove the foil, then cook for an additional 10 minutes before removing from the grill.
- Garnish with your favorite pancake toppings, we recommend powdered sugar, chocolate chips, and maple syrup. Enjoy!
