Puff pancakes with strawberry purée

  • People

    Serves 18-20

  • Prep Time

    30 min.

  • Cooking Time

    30 - 35 min.

  • Difficulty


  • BBQ Temperature


  • Method



the 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



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.


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.

    All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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