Mincemeat Pancakes with Orange Butter Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes studded with sweet mincemeat pie filling and topped with a bright orange butter sauce. A festive British breakfast that turns leftover mince into something special.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 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)
- 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 )
- 3 oranges (peeled and segmented (use a knife to do this so you can cut the orange segments out))
- whipped cream ((optional))
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 348mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 170mg
- Calcium
- 120mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 348MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.