One of my classic tricks for looking impressive, while entertaining, is to incorporate a little showmanship into the preparation of the food. No one will notice the pancake batter came from a mix. What they will talk about in the end is how creative it was to use the grill to prepare such a fabulous brunch. Imagine your guests clutching their Mimosa’s and Bloody Mary’s while gasping at the sight of the fluffy golden disks emerging from the flames. Best of all, there is very little cleanup, and your kitchen doesn’t get overheated those warm summer mornings.
I happen to own a cast iron griddle that I purchased from Macy’s for about $15. It has been wonderful to use on my stove, and now will be an absolute dream on the grill. The more I think of interesting ways to use my new grill, the more excited I get at the possibilities. Expect to see a fun blend of marinades, grilled veggies galore, and salads fit to be a perfect complement to any outdoor meal. Hold on to your forks readers, it’s going to be a pretty flavorful spring and summer.
- 2 cups pancake batter, prepared
- 1 pint fresh strawberries, sliced
- 1 Tbl. balsamic vinegar
- 2 Tbl. sugar
- vegetable oil
- Preheat the grill with a cast iron griddle pan. Toss the strawberries, vinegar and sugar in a small mixing bowl and set aside. You may need to adjust the sugar based on the natural sweetness of the strawberries.
- Reduce the heat on the grill to a medium flame. Brush the cast iron griddle with vegetable oil. Pour ¼ cup sized portions of prepared pancake batter evenly on the griddle. Close the lid and allow the pancakes to cook for 30 - 60 seconds. Flip and cook for a final 30 seconds. Repeat until the batter is gone.
- Top the pancakes with the balsamic strawberries and maple syrup.