How can Christmas be over already? It only seemed to last about 4 hours!!
Well I’m back today after a lovely week off with a recipe I made with OvenPride. They sponsored the recipe video shown further down this post, so be sure to check it out.
Since Christmas seemed to go so fast, I’ve decided to stretch out the festive season a little longer with these mincemeat pancakes. They’re such a tasty way to use up that jar of leftover mincemeat in your cupboard.
Come on now, we both know that jar is still going to be there next Christmas if you don’t do something with it quickly.
Now, I’m not 100% sure, but I think this may only apply to the UK folk out there. If anyone else is reading this wondering why on earth I’m mixing mincemeat with pancakes and other sweet stuff, then rest assured, we’re not talking about minceMEAT. This isn’t beef or turkey or any other kind of animal. It’s that lovely sweet, spicy, jammy, raisin and sultana mixture that goes into one of the UK’s most famous Christmas desserts – the mince pie (if you are outside of the UK and you want to try mincemeat, they sell it on Amazon here <–affiliate link).
I love this stuff – even more than the pastry!
Mixed into fluffy pancakes, they turn a regular breakfast into something really special. I love to top it all off with slices of fresh orange, orange butter sauce and whipped cream (hey it’s Christmas – we’re expected to eat cream for breakfast!!)
I use golden caster sugar for the sauce, but if you wanted something closer to a caramel orange sauce, simply replace the caster sugar with light brown muscovado sugar.
Here’s my video of the recipe (you’ll need Facebook to view it):
Are you a leftover queen (or king!) too? Aside from the mincemeat pancakes, I’ve already made turkey sandwiches, turkey fried rice and turkey soup.
Now i’m trying to think up ways to use up the leftover figs, proscuitto and chocolate now.
Oh wait, I’ll just eat the chocolate 🙂
Any ideas for those figs though? I love to hear about your recipes too!!
- 300ml (1+1/4 cup) milk (half fat or full fat)
- 6 heaped tbsp. mincemeat
- 225g (2 cups minus 1 tbsp) 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)
- Orange topping:
- 200g (1 cup) golden caster sugar (you can replace with soft light-brown sugar for a darker caramel-flavour sauce)
- 1 tbsp orange zest
- 60ml (1/4 cup) water (or you could use 30ml water and 30ml orange juice for a stronger flavour)
- 120g (1 stick) butter chopped
- 3 oranges, peeled and segmented (use a knife to do this so you can cut the orange segments out)
- Whipped cream
- 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.