These Mincemeat Pancakes with Orange Butter Sauce are the perfect Christmas Breakfast!
Well I’m back today after a lovely week off with a Mincemeat Pancakes with Orange Butter Sauce recipe.
Since Christmas seemed to go so fast, I’ve decided to stretch out the festive season a little longer with these mincemeat pancakes. Â 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
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!!). If not these you could always try my gingerbread pancakes!
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.
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!!
The Mincemeat Pancakes with Orange Butter Sauce Recipe:
Mincemeat Pancakes with Orange Butter Sauce
Ingredients
Pancakes:
- 300 ml (1 1/4 cups) milk half-fat or full-fat
- 6 heaped tbsp mincemeat
- 225 g (2 cups minus 1 tbsp) self-raising flour*
- 1 tsp baking powder
- 3 tbsp light brown muscovado sugar
- 1 egg
- 1 tsp vanilla extract
- 1 pinch of salt
- 1 tbsp vegetable oil or coconut oil
Orange butter sauce:
- 200 g (1 cup) golden caster sugar you can replace with soft light-brown sugar for a darker caramel-flavour sauce
- 60 ml (1/4 cup) water or you could use 30ml water and 30ml orange juice for a stronger flavor
- 1 tbsp orange zest
- 120 g (1/2 cup + 2 tsp) butter chopped
Also:
- 3 oranges peeled and segmented (use a knife to do this so you can cut the orange segments out)
- whipped cream (optional)
Instructions
- 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.200 g (1 cup) golden caster sugar, 60 ml (1/4 cup) water, 1 tbsp orange zest, 120 g (1/2 cup + 2 tsp) butter
- Next, make the pancakes. Place the milk and mincemeat in a large bowl and stir to combine.300 ml (1 1/4 cups) milk, 6 heaped tbsp mincemeat
- Add the flour, baking powder, sugar, egg, vanilla extract and salt. Use a balloon whisk to mix until combined.225 g (2 cups minus 1 tbsp) self-raising flour*, 1 tsp baking powder, 3 tbsp light brown, 1 egg, 1 tsp vanilla extract, 1 pinch of salt
- 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).1 tbsp vegetable oil
- To assemble, stack 3 pancakes on each plate. Top each stack orange segments, butter sauce, and whipped cream.3 oranges, whipped cream
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these without the mincemeat (I didn’t have any, being summer). I loved the sound of the orange sauce and they were scrumptious. Love the sauce.
What a festive pancake flavor! I’d love a stack of these for breakfast. The orange butter sauce sounds delish too!
weeeellll, I would definitly go for goat cheese and honey ( with the figues) . Roasted in some way. it just sounds right to me . ahah
I can’t seem to be able to see your video ( i do have facebook though)
I actually had a discussion about mincemeat with friends yesterday .. none of them knew it either (one is american though). it seems to be very british. And veryyyy delicious.
anyhow, as always, looks amazing ( and i’m going to check these banana pancakes with salted caramel sauce.. yum yuumm yuumm)
Figs, honey and goats cheese yum!! You and I are definitely on the same page 🙂
I actually used those exact ingredients for a crostini recipe for another website about a month back and you reminded me of it so thanks!! 🙂 I topped them with a few sprigs of fresh thyme too – delish!
Strange how you can’t see the vid. It does take a few seconds to load, but I’ll check it out, thank for letting me know Saz 🙂