39
Barbecued breakfast
Direct/medium heat 180 - 230°C
Equipment: WEBER CRAFTED hotplate
15 mins prep - 10 mins cook
Ingredients
Butter
Bacon
Eggs
Mushrooms, sliced
Tomatoes (halved)
Salt
Freshly ground black pepper
Method
Preheat the barbecue with the hotplate in, for
direct cooking.
Once the barbecue has preheated, turn all the
burners down to MEDIUM.
Melt the butter on the hotplate. Place the
mushrooms, tomatoes and bacon on the
hotplate. Season the mushrooms and tomatoes
with salt and pepper.
With the lid closed, cook for approximately five
minutes and then turn the mushrooms, tomatoes
and bacon.
Melt a little more butter on the hotplate and
crack the eggs on to it. Season the eggs with salt
and pepper and put the lid back down.
With the lid closed, cook for a further five
minutes.
Pancakes
Direct/medium heat 180 - 230°C
Equipment: WEBER CRAFTED hotplate
15 mins prep - 4 mins cook
Serves: 4
Ingredients
500 ml milk
1 egg
2 tsp vanilla extract
2 cups self raising flour
¼ tsp bicarbonate of soda
1
/
3
cup caster sugar
25 g butter, melted
Extra butter
Method
Preheat the barbecue, with the hotplate in, for
direct cooking.
While the barbecue is preheating, whisk the
milk, egg and vanilla together in a jug until just
combined.
In a separate bowl, mix the flour, bicarbonate of
soda and sugar. Make a well in the centre of the
dry mixture and add the milk mixture and melted
butter. Whisk until well combined.
Once the barbecue has preheated, turn all
burners to MEDIUM.
Melt a little extra butter on the hotplate to
grease.
For each pancake, spoon a ladle of the mixture
on to the Hotplate. Make sure a gap is left
between each pancake.
Close the lid and cook the pancakes for 1 to 2
minutes. Open the lid and flip the pancakes.
Close the lid and cook for a further minute.
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