Fire up the barbecue ready for direct and
indirect cooking. Once the grill is hot, give
the bars a good scrub using a wire brush.
Rest the chapa or plancha or heavy-duty
frying pan (skillet) onto the grill bars directly
over the fire. You need a really hot surface to
cook pancakes so be patient!
While the grill is heating, make the pancake
batter. Tip the flour into a large mixing
bowl. Add the yogurt, milk, eggs, vanilla and
2 Tbsp of the sugar and whisk to a thick
smooth batter. Set aside.
On a small plate, mix the remaining 2 Tbsp
of sugar and the cinnamon. One by one, dip
the plums cut-side down in the cinnamon
sugar. Rest the plums cut-side up onto the
grill bars away from the fire for a few minutes
until they begin to soften. Once soft,
turn the plums so they are sugar-side down
and cook for a further 1 minute. Transfer to a
plate and set aside.
When the chapa or plancha is hot, drizzle a
little oil on a piece of scrunched-up paper
towel and wipe across the surface. Drop dessert spoonfuls
of batter onto the hot chapa,
well spaced – they will spread as they cook.
Shut the lid and cook for 2–3 minutes. The
pancakes are ready to turn when you see
tiny bubbles appear on their surface. Use
a metal spatula to flip them over and cook
the other side. As they’re cooked, remove
them from the grill and repeat until you
have used all the batter.
To serve, put a few pancakes on each plate
and top with the grilled plums. Add a dollop
of yogurt, a generous drizzle of maple syrup
and a sprinkle of cinnamon before serving.