Steven Raichlen's Barbecue! Bible


Smoky Dutch Pancake

By Steven Raichlen

  • Grill Time: 20-25 minutes

This cousin of the popover and Yorkshire pudding puffs dramatically on a hot grill.


  • Yield: 2 servings
  • Equipment: 1 cup wood chips, soaked in water to cover for 30 minutes, then drained
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  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup unbleached all-purpose white flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons butter (salted or unsalted)
  • Confectioners' sugar for serving (optional)

Step 1: Set up your grill for direct grilling and preheat to high (450 degrees).

Step 2: Meanwhile, place the eggs in a mixing bowl and whisk to mix. Whisk in the milk, followed by the flour, sugar, and salt.

Step 3: Place the butter in a 10-inch cast iron frying pan on the grill away from the fire. When the butter is melted and sizzling (3 to 5 minutes), swirl the pan to coat the bottom and sides (use well-insulated grill gloves). Add the pancake batter and return the skillet to the grill. Toss the wood chips on the coals or place in your grill’s smoker box.

Step 4: Indirect grill the pancake until it’s dramatically puffed and golden brown, 20 to 25 minutes. Don’t lift the grill lid the first 15 minutes.

Step 5: Serve the pancake at once sprinkled with confectioners’ sugar.