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18-20

Puff pancakes with strawberry purée

Prep Time
30 min.
Cooking Time
30 - 35 min.
Difficulty
Medium
BBQ Temperature
200-220°C
Method
Direct
Prep Time
30 min.
Cooking Time
30 - 35 min.
Difficulty
Medium
BBQ Temperature
200-220°C
Method
Direct

Ingredients

Recipes Fritters
  • 500 g plain flour
  • 40 g cane sugar
  • 1 tsp salt
  • 2 tsp baking soda
  • 4 eggs
  • 500 ml milk
  • 500 ml cream
  • Approx. 200 g butter for frying

Strawberry purée

  • 250 g ripe strawberries
  • 100 ml water
  • 50 ml sugar
  • Seeds from ½ vanilla pod
  • A little lemon juice

Special Equipment

  • GBS Ebelskiver insert

Instructions

    IN THE KITCHEN:

    1. Put the flour, cane sugar, salt and baking soda in a bowl.

    2. Then stir in the eggs, milk and cream, and beat with a handheld mixer until the batter is smooth and there are no lumps. Transfer the batter to a jug.

    3. Wash and hull the strawberries. Put the water, sugar and vanilla seeds in a saucepan and bring to the boil. Transfer to a container and place in the refrigerator. Blend the cold sugar mixture and strawberries to make a smooth purée. Add lemon juice to taste. Place in the refrigerator.

    AT THE BARBECUE:

    1. Prepare the barbecue for direct heat, but put the charcoal grate in the lowest position. You will need the equivalent of 1-1½ measuring cups of Weber briquettes.

    2. Place the ebelskiver insert in the grate and preheat with the lid on.

    3. Put a little butter in each hole and three-quarters fill with batter. Cook the puff pancakes a little with the lid on. When the crust is golden, turn through 90 degrees with a small fork or a skewer. Add a little more batter and give the puff pancakes another couple of minutes. Finally, turn all the way. Over the next 3-5 minutes, turn frequently until uniformly golden. Serve with strawberry purée.

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