Hot Mincemeat Pancakes Recipes

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MINCEMEAT PANCAKES WITH ORANGE BUTTER SAUCE



Mincemeat Pancakes with Orange Butter Sauce image

Mincemeat Pancakes with Orange Butter Sauce - A tasty breakfast to use up that leftover sweet mince pie filling!

Provided by Nicky Corbishley

Categories     Breakfast

Time 40m

Number Of Ingredients 15

300 ml milk (half fat or full fat)
6 heaped tbsp mincemeat
225 g self-raising flour*
1 tsp baking powder
3 tbsp light brown (muscovado sugar)
1 egg
1 tsp vanilla extract
Pinch of salt
1 tbsp vegetable oil (or coconut oil)
200 g golden caster sugar (you can replace with soft light-brown sugar for a darker caramel-flavour sauce)
1 tbsp orange zest
60 ml water (or you could use 30ml water and 30ml orange juice for a stronger flavour)
120 g butter chopped
3 oranges (peeled and segmented (use a knife to do this so you can cut the orange segments out))
Whipped cream ((optional))

Steps:

  • Orange sauce: Place the sugar, water and orange zest in a pan and bring to the boil, let it bubble and froth for 1 minute on a medium heat, then turn down the heat to low and stir in the butter until melted. Leave on a very low heat until ready to serve.
  • Next make the pancakes. Place the milk and mincemeat in a large bowl and stir to combine. Add the flour, baking powder, sugar, egg, vanilla extract and salt. Use a balloon whisk to mix until combined.
  • Pour ¼ tbsp. oil in a large skillet, then wipe around with a kitchen towel to cover the pan. Heat the pan on a medium heat until hot. Pour in enough mixture to make three pancakes (approx. ¼ cup of mix per pancake). Turn the pancakes over when bubbles form on top and then burst, and the edges start to look firm (about 1-2 minutes). Cook on the other side for another 1-2 minutes. Repeat with the rest of the mixture - oiling the pan each time - until all the pancakes are cooked (you can keep the pancakes warm in a very low oven whilst you're making each batch).
  • To assemble, stack 3 pancakes on each plate. Top each stack orange segments, butter sauce and whipped cream.

Nutrition Facts : Calories 285 kcal, Carbohydrate 44 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 37 mg, Sodium 133 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving

STUFFED MINCE PIE PANCAKES



Stuffed mince pie pancakes image

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

Provided by Esther Clark

Categories     Breakfast, Brunch, Dessert

Time 30m

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 516 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium

MINCEMEAT



Mincemeat image

Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.

Provided by Ita

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 50m

Yield 24

Number Of Ingredients 15

1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 large green apple, peeled and finely chopped
1 ¼ cups sultana raisins
1 ⅛ cups white sugar
½ cup dried currants
½ cup raisins
½ cup butter
½ cup chopped almonds
1 ½ tablespoons grated orange zest
½ teaspoon ground cinnamon
1 cup brandy

Steps:

  • Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
  • Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
  • Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
  • Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.9 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 32.6 mg, Sugar 19.5 g

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