Mincemeat hot cakes with brandy butter

Nigel Slater's devilishly tasty hotcakes are a novel way with mincemeat, and unbeatable slathered with brandy butter.


Preparation method

  1. Separate the eggs. Stir the mincemeat and the egg yolks together in a bowl, then gently mix in the flour. Finely grate the clementine and stir in the zest.

  2. Beat the egg whites until almost stiff, then fold them into the mincemeat mixture.

  3. Melt a thin slice of butter in a non-stick frying pan over a low to medium heat. Add large spoonfuls of the mincemeat mixture to the pan and leave to colour lightly on the underside. Flip over with a palette knife or fish slice then let the other side colour lightly.

  4. When the hot cakes are browned and cooked through, serve on warm plates with a dollop of brandy butter.

Less than 30 mins preparation time

Less than 10 mins cooking time

Makes 6

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