- 200g self-raising flour
- 1½ tsp baking powder
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 made when lactic-acid producing bacteria are added to cream and churned to make an…
- 200ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- oil, for the pan
- 12 heaped tsp mincemeat (check the label if you're vegetarian)
It's a classic ingredient at Christmas in small covered tarts, but mincemeat can be…
- 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
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.