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Stuffed mince pie pancakes

Stuffed mince pie pancakes served with ice cream

Stuffed mince pie pancakes

Name: Stuffed mince pie pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 200g self-raising flour; 1½ tsp baking powder; 1 tbsp caster sugar; 3 large eggs; 25g butter melted, plus extra for the pan; 200ml milk; oil for the pan; 12 heaped tsp mincemeat (check the label if you're vegetarian); 200ml double cream; 2 tbsp icing sugar plus extra for dusting; 2 tbsp brandy; 2 shortbread biscuits crumbled

Esther Clark

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 3.6 out of 5.3 ratingsRate

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Fill American-style pancakes with mincemeat for a seasonal treat. They're perfect for brunch over the festive period, or even an indulgent Christmas Day breakfast

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g self-raising flour
1½ tsp baking powder
1 tbsp caster sugar
3 large eggs
25g butter

melted, plus extra for the pan
200ml milk
oil

for the pan
12 heaped tsp mincemeat

(check the label if you're vegetarian)
200ml double cream
2 tbsp icing sugar

plus extra for dusting
2 tbsp brandy
2 shortbread biscuits

crumbled

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Nutrition: Per serving

kcal516
fat29g
saturates16g
carbs50g
sugars23g
fibre2g
protein9g
salt0.9g

Method

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.
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.
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.

Recipe from Good Food magazine, November 2019

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A star rating of 3.6 out of 5.3 ratings

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