Just when you can’t face making mince pies but you’ve got a hankering for one, and there are jars of mincemeat to hand. These are so simple and delicious and might be perfect with a glass of bubbles on Christmas morning.
I’ve been asked a lot for decent non-stick nastiness free pans for things like pancakes. This is a fabulous Cast Iron Skillet which is naturally non-stick, not adding nasty extras to your food every time you cook and really good value at £20. You get extra iron too by cooking with this, and I know so many of us could do with more of that.
- 2 Eggs
- 200 ml milk
- 1/2 orange zest
- 1/2 Cup (gf) Plain Flour
- 1 Cup Buckwheat Flour (I like this one which is whole and gluten free Clearspring Organic Buckwheat Flour)
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- pinch salt
- 1 tsp baking powder
- 2 tbsp maple syrup (or honey)
- 25g butter, melted in pan
- 100g mince meat
- Brandy Butter as optional and utterly delicious extra
Whisk the eggs with the zest, syrup and milk. Sieve the flours, spices, salt and baking powder into a medium mixing bowl, and pour in the egg mixture. Mix to combine, whilst melting the butter in the pancake pan. Fold the melted butter in to create a thick, pourable batter, adding more milk if it feels too thick.
With the remaining butter slick in the pan, turn the heat to medium high and add oil. Ladle small puddles of batter into the pan, and when starting to bubble round the edges spoon in a dollop of mincemeat. Flip the pancakes to sizzle mince side down until golden at edges.
Place on warmed plates in a stack and drizzle with maple syrup or spoon on some brandy butter to melt over the edges.