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Buttermilk pancakes
Turning out light, fluffy, golden pancakes on cast iron bbq plates was always a big challenge in the past because most traditonal flat top barbys had heaps of hot and cold spots and lacked fine burner adjustment.
Recent advances in plate design such as Topnotch's stainless steel products now make it possible to achieve an even cooking temperature on the most basic four burner barby.
However, the latest barbeques such as the Weber Q series make it even easier to turn out perfect pancakes because of clever design features that allow very precise heat control.
Pancakes are perfect for a lazy Sunday brunch and can be an easy meat-free meal. You will need:
Three cups of plain flour
A couple of teaspoons of bicarbonate of soda
Two heaped teaspoons of baking powder
Half a cup of caster sugar
Half a cup of canola or sunflower oil
Two eggs
600ml of buttermilk
(available from most supermarkets)
Sift the flour, soda and baking powder into a mixing bowl (you could use self raising flour instead but the pancakes never seem quite as fluffy). Add the sugar, eggs, oil and buttermilk and blend until smooth. If the batter is too thick, add milk (normal or fat free is okay).
Pour enough batter over a pre-heated and oiled plate to form pancakes that are roughly 15 cm in diameter. They are ready to flip when bubbles form and pop on the upper surface.
Popular pancake toppings at Chateau Blue include:
Sliced fresh strawberries topped with strawberry jam that has been heated and mixed with a little Fragolo (strawberry liqueur) or Creme de Cassis.
Crisp bacon strips smothered with maple syrup.
Pancakes and fresh strawberries topped with warm strawberry jam and Fragolo liqueur.
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