Stuffed mince pie pancakes

• self-raising flour↗200g g
• baking powder↗1½ tsp tsp
• caster sugar↗1 tbsp tbsp
• large eggs↗3
• butter↗25g g

  melted, plus extra for the pan

• milk↗200ml ml
• oil

  for the pan

• mincemeat↗12 heaped tsp tsp

  (check the label if you're vegetarian)

• double cream↗200ml ml
• icing sugar↗2 tbsp tbsp

  plus extra for dusting

• brandy↗2 tbsp tbsp
• shortbread biscuits2

  crumbled

Step-by-step instructions

1. 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.

2. 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.

3. 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.