EXTRA LARGE BIT FAT PANCAKE PIZZAS

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EXTRA LARGE BIT FAT PANCAKE PIZZAS

Prep Time5

Cook Time5

Servings:

Ingredients

Batter

2 cups Pearl Milling Buttermilk Complete Dry Mix
1 3/4 cup water
1/4 cups confectioner’s sugar
2 tbsp unsalted butter or vegan butter

Compote:

1 pound container fresh strawberries, chopped
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1 tablespoon freshly squeezed lemon juice

Instructions

You don’t have to preheat anything. The Blackstone reaches desired temperature with the snap of your fingers so don’t waste your propane grill fuel. Just prep your food.
Make your compote. We did a test batch with raspberries in a Le Creuset coquette pan, but the larger Le Creuset #20 Enameled Sauce Pot with wooden handle and spout was the perfect kitchen essential here and we used strawberries for this one.
Mix the strawberry pieces, vanilla extract, maple syrup and lemon juice into the sauce pot. Cook your compote over medium heat and cover for 15 minutes, stirring occasionally, and remove when the strawberries are soft and juicy.
Rest the compote on a trivet like the new 8-inch oyster enameled star we just bought last month at the Lodge Cast Iron factory store in South Pittsburg, Tenn. The compote will thicken as it cools.
Make your batter. Use a wooden spoon instead of a whisk and combine the dry mix with water. Stir enough to remove large lumps, and avoid overmixing to make it too thin. It’s easier to overmix with a metal whisk. Small lumps are good.
Here’s the secret move: Go thinner with your batter than the box instructions. I added an extra quarter-cup of water in the ingredients list above. Practice will pay off with this step on your outdoor griddle. You want it thick enough to incorporate berries, bananas, pecans or anything else you like inside your pancakes. But you want it thin enough that it will spread far and wide on your flat top grill when you pour the batter in the steps below.
Prep your outdoor grill area. However many plates you will serve, stack them on the right shelf of your griddle so you’ll be ready to remove quickly. If you’re serving a stack, then you just need one plate. Again, use the largest plates possible if you’re doing this right.
Set out your flipping utensils. I’ve combined my regular long griddle spatula for my dominant hand with another spatula that is wide enough to lift the opposite side of the pancake pizzas. This makes for easy turning of the pancakes, but if you want to have even more fun with Blackstone griddle accessories, check out this Big Green Egg aluminum pizza peel and get under the whole thing. Kids will love that! One proviso, the Blackstone still has an attached hood and you just want to make sure there is clearance for flipping these mighty flapacks.
Ignite your portable Blackstone grill to medium low and squirt cooking oil onto the griddle surface, spreading it all over the griddle with a spatula. I’ve found that the left side is generally hotter than the right side when both settings are equal, so adjust accordingly so they are cooking exactly the same.
We have made enough batter for two XL Big Fat Pancake Pizzas, so just eyeball the amounts as your pour half of the batter onto the right side and the other half onto the left side. Start pouring in precisely the center of your griddle half, and slowly let it spread out in concentric fashion to form a giant hubcap shape from a Buick Skylark or Dodge Charger. If one is a little larger, add a little more to the middle of the other. Our test batches pictured here still could use at least a couple more inches in diameter, and again it goes back to ratio of dry mix to water.
Here’s where it all speeds up. Our first test batch got dark on the bottom fast, so we set the temperature even lower and made sure to turn these very quickly. Cook until bubbles appear and the edges of the pancake no longer look shiny and wet. It’s a minute or two, generally less time than you are expecting. The left center can scorch batter fast. You can peek underneath with your spatula combo set. Feel free to experiment with a fun character mold before the first flip.
Flip the pancakes and cook for another additional 1-2 minutes. When done, they should be golden brown and the center should be firm to the touch.
Remove and stack on an extra large single plate, or serve one on each plate, depending on what you brought out in step 7. Turn off the burners and the propane tank. Use your spatula or cleaning tool to scrape any leftover food into the back grease tray.
Squirt a little water on the surface and carefully wipe with a doubled paper towel. Carefully rub your 3.8 ounce Eazy Beezy seasoning push-up stick or any other Blackstone seasoning and conditioner across the still-hot surface like you’re writing your first name. Then with another wad of paper towels, rub it all around evenly and then close the hood and it’s ready for the next session. Cleanup is so easy on a Blackstone, it made it into one of these steps before eating.
Place two pats of unsalted butter in the middle of your pancake. Ladle a generous serving of strawberry compote on the center and swirl it around like a pizza chef spreading tomato sauce onto the pizza. Then sprinkle the powdered sugar all over the pancake just like you’re sprinkling cheese all over your pizza. This is why we call them Pancake Pizzas!

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