Cinnamon Plum and Yogurt Pancakes

Cinnamon Plums & Yogurt Pancakes

• 2 1/2 cups (330g) self-raising (self-rising) flour
• 1 1/4 cups (300g) Greek yogurt plus extra to serve
• 2/3 cup (150ml) milk (just under 2/3 cup)
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 tablespoons caster (superfine) sugar
• 1 teaspoon ground cinnamon plus extra to dust when serving
• 14 ounces (400g) ripe plums halved and pitted
• Vegetable oil for cooking
• Maple syrup to serve

• Fire up the barbecue so you have zones for both direct and indirect heat. When the grill is hot, scrub the bars clean with a wire brush. Place a chapa, plancha, or heavy frying pan directly over the hottest part of the grill. You need a very hot, evenly heated surface for cooking pancakes, so allow a few minutes for it to reach temperature.
• While the grill heats, prepare the pancake batter. Put the flour into a large mixing bowl. Add the Greek yogurt, milk, eggs, vanilla, and 2 tablespoons of the caster sugar. Whisk together until you have a thick, smooth batter. Set it aside while you prepare the fruit.
• On a small plate, combine the remaining 2 tablespoons of sugar with the ground cinnamon. Dip each plum half cut-side down into the cinnamon sugar so the flesh is nicely coated. Place the plums, cut-side up, on the cooler part of the grill (away from direct flames) for a few minutes until they begin to soften and release juices.
• Once the plums soften, turn them so the sugar-coated side faces the hot bars and cook for about 1 minute to caramelize. Transfer the seared plums to a plate and keep warm while you cook the pancakes.
• When the chapa or pan is very hot, lightly oil a scrunched-up paper towel and wipe it across the surface to create a thin, even coating. Drop heaped dessert-spoonfuls of batter onto the hot surface, leaving space between each pancake because they will spread slightly as they cook.
• Close the grill lid and cook the pancakes for 2–3 minutes. They are ready to flip when small bubbles form on the surface and the edges look set. Use a metal spatula to turn them and cook the second side until golden. Remove cooked pancakes to a warm plate and continue with the remaining batter.
• To serve, stack a few pancakes on each plate, top with the caramelized grilled plums, add a spoonful of extra yogurt, and drizzle generously with maple syrup. Finish with a light dusting of cinnamon for fragrance. These pancakes are best eaten hot and pair beautifully with the sweet-tart plums and creamy yogurt.

Excerpted from Foolproof BBQ © 2021 by Genevieve Taylor. Published by Quadrille Publishing. This version adapts the original recipe for home barbecues and stovetop planchas, preserving the simple technique for perfectly cooked pancakes and caramelized fruit.

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