Christmas Pancakes

  • Prep Time
    10 mins
  • Cook Time
    5 mins
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 500ml milk
  • 1 egg
  • 1 tablespoon Grand Marnier orange liqueur
  • 2 teaspoons vanilla extract
  • 2 cups self-raising flour
  • 1 teaspoon mixed spice
  • ¼ teaspoon bicarbonate of soda
  • 1/3 cup caster sugar
  • 25g butter, melted
  • Canola cooking spray
  • Assorted metal Christmas cookie cutters
  • Ice cream, to serve
  • Maple syrup, to serve


Step 1
Prepare the barbecue for direct cooking over medium heat (180°C to 230°C) with a Weber frying pan or hotplate.

Step 2

Whisk the milk, egg, Grand Marnier and vanilla together in a jug until just combined.

Step 3

In a separate bowl, mix the flour, mixed spice, bicarbonate of soda and sugar. Make a well in the centre of the dry ingredients , add the milk mixture and melted butter. Whisk until well combined.

Step 4

Once the barbecue is preheated,  carefully place metal cookie cutters in the frying pan or on the hotplate, leaving a gap between each cookie cutter. Spray the cookie cutters and hotplate/frying pan with cooking spray to grease.

Step 5

For each pancake, spoon a couple of tablespoons of mixture into each cookie cutter. Cook the pancakes over direct medium heat for 1 to 2 minutes, with the lid closed.

Step 6

Open the lid, flip the pancakes (still in the cookie cutters) , continue to cook for a futher minute.

Step 7

Pop the pancakes out of the cookie cutters. Serve the pancakes with ice cream and maple syrup.