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Griddle Cakes With Mulled Plums

These delectably light little pancakes are fun to make on the barbecue. They are served with a rich, spicy plum sauce.

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500g/1 lb red plums
90ml/6 tbsp light muscovado sugar
1 cinnamon stick
2 whole cloves
1 piece star anise
90ml/6 tbsp apple juice
Cream or Greek-style yogurt, to serve


50g/2oz/ cup plain flour
10ml/2 tsp baking powder
Pinch of salt
50g/2oz/ cup fine cornmeal
30ml/2 tbsp light muscovado sugar
1 egg, beaten
300ml/ pint/1 cups milk
30ml/2 tbsp corn oil


Serves: 6


1. Halve, stone and quarter the plums. Place them in a flameproof pan, with the sugar, spices and apple juice.

2. Bring to the boil, then reduce the heat, cover the pan and simmer gently for 8-10 minutes, stirring occasionally, until the plums are soft. Remove the spices and keep the plums warm on the side of the barbecue.

3. For the griddle cakes, sift the plain flour, baking powder and salt into a large mixing bowl and stir in the cornmeal and muscovado sugar.

4. Make a well in the centre of the ingredients and add the egg, then beat in the milk. Beat thoroughly with a whisk or wooden spoon to form a smooth batter. Beat in half the oil.

5. Heat a griddle or a heavy frying pan on a hot barbecue. Brush with the remaining oil, then drop tablespoons of batter on to it, allowing them to spread. Cook the griddle cakes for about a minute, until bubbles start to appear on the surface and the underside is golden brown.

6. Turn the cakes over and cook the other side for a further minute, or until golden. Serve the cakes hot from the griddle with a spoonful of mulled plums and cream or yogurt.

Cook's Tip:- If you prefer, make the griddle cakes in advance, on the hob, and then simply heat them for a few seconds on the barbecue to serve with the plums.

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