Barbecue Pancakes with Berries

Preparation: about 10 minutes · Cooking: about 15 minutes, in batches · Use a suitable barbecue griddle.

Ingredients

• 110 g plain flour, sifted
• A pinch of salt
• 2 eggs
• 275 ml milk
• 50 g butter, for cooking
• 200 g frozen mixed berries
• 100 ml crème de cassis, or blackcurrant juice for an alcohol-free version
• 2 tsp caster sugar
• A small squeeze of lemon juice
• Vanilla ice cream, optional

Method

1. Beat the eggs, then mix in the flour to make a thick paste. Gradually whisk in the milk and salt until the batter is smooth.

2. Put the berries, crème de cassis or juice and sugar into a small saucepan. Simmer gently for 8–10 minutes, stirring, until the fruit is hot and the juices thicken. Add lemon juice to taste.

3. Preheat a suitable griddle according to its instructions, then grease lightly with butter. Keep the handle and cooking area safe to work around.

4. Pour small amounts of batter onto the griddle. Spread thinly and turn once the underside is golden and the surface has begun to set. Cook the other side until the pancake is set throughout.

5. Serve with the hot berries and, if you like, vanilla ice cream. Cook in batches, adjusting the heat if the butter begins to burn.

Before serving

Crème de cassis contains alcohol; cooking does not guarantee that all alcohol is removed. Use juice if avoiding alcohol.

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