Stuffed mince pie pancakes served with ice cream

Stuffed mince pie pancakes

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Prep: 15 mins Cook: 15 mins


Serves 4

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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal516
  • fat29g
  • saturates16g
  • carbs50g
  • sugars23g
  • fibre2g
  • protein9g
  • salt0.9g
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  • 200g self-raising flour
  • 1½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tbsp caster sugar
  • 3 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 25g butter, melted, plus extra for the pan



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • oil, for the pan
  • 12 heaped tsp mincemeat (check the label if you're vegetarian)
    Deep-filled mince pie



    It's a classic ingredient at Christmas in…

  • 200ml double cream
  • 2 tbsp icing sugar, plus extra for dusting
  • 2 tbsp brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 2 shortbread biscuits, crumbled


  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. 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. 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.

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