These sound so good.
I don’t know about you but now that the sun is finally back I fully intend to crack out the BBQ this weekend.
One thing I’ve always loved making are pancakes but I’ve never thought to make them on my BBQ.
If you love pancakes and are looking for a new way to prepare them then this recipe might be right up your alley.
To make these delicious BBQ pancakes you will need:
200 g plain flour
30 g sugar
1 vanilla pod
1 pinch of salt
½ tsp cardamom
Zest of ½ lemon
3 eggs
300 ml whole milk
50 ml beer Butter for frying
To make the sauce you will need:
80 g sugar
30 g butter
200 ml mild coffee (freshly-brewed)
40 g brown sugar
1 vanilla pod
100 g blackberries
50 g blueberries
50 g chopped hazelnuts, lightly roasted
A handful of red sorrel blooms
Vanilla ice cream
To start, first slice the vanilla pod and scrape out the seeds, saving the vanilla pod for later use.
Then mix the flour, sugar, vanilla sugar, salt, cardamom and lemon zest in a bowl. Add the milk and beer while stirring. Add one egg at a time while whisking. Whisk the batter thoroughly – there mustn’t be any lumps. Put the batter in the fridge for one hour.
After that prepare the barbecue for direct heat, 200° C. Place the your griddle in the grate and pre-heat.
Add butter to the griddle, and fry the pancakes one at a time, turning once. Add more butter as required. When the pancakes are done, fold them into triangles and cover.
Caramelize the sugar lightly in the griddle, add butter and the vanilla pod and let the butter sizzle while stirring. Add the coffee and brown sugar and simmer until the sugar is dissolved. Let the caramel reduce for a thicker consistency.
Add eight folded pancakes to the caramel sauce and heat them carefully, turning them once. When the pancakes are hot, add blackberries and blueberries, and heat up quickly.
Decorate the pancakes with berries and red sorrel on a plate or serve directly in the griddle. Before serving, sprinkle the pancakes with chopped hazelnuts. Serve with ice cream.
