1In medium bowl, place Bisquick mix. In another bowl or measuring cup, beat eggs and milk using whisk. Pour into bowl of Bisquick, and mix well. Place about one-third of the batter into another bowl, and using a toothpick, add a few tiny drops of green gel color; mix well. To remaining batter, add a few tiny drops of pink gel color; mix well. Spoon the batters into 2 separate squeeze bottles, which makes it easier to create watermelon shape.
2Heat 10-inch or larger nonstick skillet or griddle to medium heat (325°F); grease lightly, and pipe (or spoon) the pink batter into rounds. Outline the pink batter with a small strip of green batter. Sprinkle chocolate chips onto the pink sections, and cook until bubbles begin to form around edges of pancakes; turn. Cook other side until slightly golden and edges are dry. Transfer to plate, and sprinkle with additional chocolate chips, if you like.
3Serve warm with maple syrup.