Logo
Allow cookies

Stuffed mince pie pancakes

Ingredients

  1. Step 1 200g self-raising flour
  2. Step 2 1½ tsp baking powder
  3. Step 3 1 tbsp caster sugar
  4. Step 4 3 large eggs
  5. Step 5 25g butter , melted, plus extra for the pan
  6. Step 6 200ml milk
  7. Step 7 oil , for the pan
  8. Step 8 12 heaped tsp mincemeat (check the label if you're vegetarian)
  9. Step 9 200ml double cream
  10. Step 10 2 tbsp icing sugar , plus extra for dusting
  11. Step 11 2 tbsp brandy
  12. Step 12 2 shortbread biscuits , crumbled
Stuffed mince pie pancakes
Calories: 720 Carbohydrate: 62 g Protein: 15 g Fat: 45 g
Cook time: 30 minutes Prep time: 15 minutes Total time: 45 minutes Servings: 4

TAGS

Breakfast Brunch Dessert Breakfast Brunch Christma Esther Clark Pancakes. mincemeat Winter Breakfast Brunch Dessert Breakfast Brunch Christma Esther Clark Pancakes. mincemeat Winter Breakfast Brunch Dessert Breakfast Brunch Christma Esther Clark Pancakes. mincemeat Winter

Directions

  1. Step 1 Combine the flour, baking powder, sugar and a pinch of salt in a bowl. Make a well in the centre and whisk in the eggs, butter and milk until smooth, then pour into a jug.
  2. Step 2 Heat a knob of butter and a small drizzle of oil in a large frying pan. Pour in 8cm rounds of batter and spoon 1 heaped tsp of the mincemeat into the centre of each - you'll need to do this in batches. Use a little batter to cover the mincemeat, then cook for 2 mins until golden. Flip and cook for 2 mins more, keeping the pancakes warm in a low oven while you cook the rest.
  3. Step 3 Mix the double cream with the icing sugar and brandy. To serve, stack three pancakes on each plate and top with the brandy cream, some crumbled shortbread and a dusting of icing sugar.