Stuffed mince pie pancakes
- Preparation and cooking time
- Serves 4
- 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
- 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.