Back on the BBQ: Here's a recipe for cooking your pancakes... outside 1 month ago

Back on the BBQ: Here's a recipe for cooking your pancakes... outside

Something a little different for the lads, sure.

It might be sunny out, it might not be (chances are it's not, let's be honest with ourselves here), but that doesn't mean that we can't be absolutely hoppin' off the BBQ for a few tasty treats.

The majority of the time, we use the BBQ for savoury foods: we're talking burgers, sausages, and a load of halloumi.

But BBQs can also be handy out for whipping up delicious sweet treats too - including pancakes.

The guys over at Weber have done us all a solid this week and provided a detailed recipe for their BBQ vanilla pancakes using their Weber Griddle. 

Very tasty boys, indeed.

You'll need (serves 4): 


  • 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


  • 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


1. Slice the vanilla pod and scrape out the seeds, saving the vanilla pod for later use. Mix the flour, sugar, vanilla sugar, salt, cardamom and lemon zest in a bowl. Add the milk and beer while stirring.

2. 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.

3. Prepare the barbecue for direct heat, 200° C. Place the griddle in the GBS 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.

4. Caramelise 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.

5. 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.

6. 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.