Never been a big fan of mince pies. Crumbly, rich pastry with tangy, tart currants simply don’t go in my opinion.
And yet it’s hard to escape them. So here’s a cheeky alternative using a simple fluffly pancake recipe.
I whisked self-raising flour, milk, eggs and salt to make the pancake batter. Melting butter in a non-stick I cooked the pancakes before dolloping on mincemeat, and a final drizzle of brandy cream and chocolate orange sauce (Terry’s choc orange in a microwave with crème fraiche) and a scattering of satsuma segments.
Ingredients: self-raising flour, milk, eggs, salt, butter, mincemeat, Terry’s chocolate orange, crème fraiche, brandy cream, satsumas