Stuffed Mince Pie Pancakes

3.65 (3)
⏱ 30 mins 🍽 Serves 4 ✅ Easy 🏷 Breakfast

These fluffy pancakes are filled with seasonal mincemeat for a festive twist. Cooked until golden, they are served stacked with a brandy-laced cream, crumbled shortbread, and a dusting of icing sugar. This recipe makes a delightful treat for a special breakfast or brunch during the holiday season, serving four people.

Stuffed Mince Pie Pancakes

Ingredients

  • 200g self-raising flour
  • 11/2 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

  1. In a bowl, mix the self-raising flour, baking powder, caster sugar and a pinch of salt. Create a well in the middle and whisk in the eggs, melted butter and milk to form a smooth batter, then transfer it to a jug.
  2. Place a knob of butter and a small drizzle of oil in a large frying pan to heat. Pour 8cm rounds of batter into the pan. Spoon 1 heaped tsp of mincemeat into the middle of each pancake, working in batches. Cover the mincemeat with a little more batter. Cook each pancake for 2 mins until golden, then flip and cook for 2 mins more. Keep the cooked pancakes warm in a low oven while you repeat with the remaining batter.
  3. Whisk the double cream with the icing sugar and brandy until combined. To serve, place three pancakes on each plate. Top with the brandy cream, some crumbled shortbread biscuits and a final dusting of icing sugar.

Nutrition (per serving)

Calories516 kcal
Fat29 g
Saturates16 g
Carbs50 g
Sugars23 g
Fibre2 g
Protein9 g
Sodium360 mg

Recipe details

Skill levelEasy
CategoryBreakfast
DietVegetarian