Stuffed mince pie pancakes

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

Prep:15 mins
Cook:15 mins

Serves 4
Easy

Nutrition per serving

kcal 516
fat 29g
saturates 16g
carbs 50g
sugars 23g
fibre 2g
protein 9g
salt 0.9g

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

Method

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.
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.
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.