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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, November 2019

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