Stuffed mince pie pancakes

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

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 516
  • fat 29g
  • saturates 16g
  • carbs 50g
  • sugars 23g
  • fibre 2g
  • protein 9g
  • salt 0.9g


  • 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


  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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