Nigel Slater's devilishly tasty hotcakes are a novel way with mincemeat, and unbeatable slathered with brandy butter.
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.
Beat the egg whites until almost stiff, then fold them into the mincemeat mixture.
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.
When the hot cakes are browned and cooked through, serve on warm plates with a dollop of brandy butter.
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