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Giant mince pie pancake with clotted cream

11 INGREDIENTS • 4 STEPS • 30MIN

Giant mince pie pancake with clotted cream

Recipe
5.0
2 ratings
This indulgent Christmas breakfast idea is great if you’ve got a crowd coming. Simply mix up the batter and finish the cooking in the oven – no flipping required! We’ve added brandy-soaked mixed fruit and served with clotted cream to inject some serious festive flavours into this fluffy one-pan pancake, but you could substitute the dried fruit for blueberries or raspberries at other times of year or if you’re feeding little ones.
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Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.
This indulgent Christmas breakfast idea is great if you’ve got a crowd coming. Simply mix up the batter and finish the cooking in the oven – no flipping required! We’ve added brandy-soaked mixed fruit and served with clotted cream to inject some serious festive flavours into this fluffy one-pan pancake, but you could substitute the dried fruit for blueberries or raspberries at other times of year or if you’re feeding little ones.
30MIN
Total time
Ingredients
Servings
6
us / metric
125 g
self-raising flour
65 g
ground almonds
as needed
bicarbonate of soda
1/2 tsp
as needed
baking powder
1/2 tsp
2
M&S large free-range eggs
2 tbsp
white sugar
250 g
buttermilk
3 tbsp
butter
3 tbsp
M&S brandy-soaked mixed fruit
To serve
2 tbsp
M&S Collection Cornish clotted cream
heaped teaspoons
as needed
maple syrup
Nutrition per serving
VIEW ALL
Calories
308kcal
Fat
19.0 g
Saturates
7.3 g
Sugars
9.5 g
Salt
442.7 mg
Love This Recipe?
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Giant mince pie pancake with clotted cream
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Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.
MethodHide images
step 1
Preheat the oven to 180°C fan. Whisk the flour (125 g), ground almonds (65 g), bicarbonate of soda (1/2 tsp) (as needed) and baking powder (1/2 tsp) (as needed) in a bowl.
step 2
Whisk the eggs (2) and sugar (2 tbsp) in another bowl with an electric whisk until light and fluffy. Gently whisk in the buttermilk (250 g). Melt 2 tbsp of the butter (2 tbsp) and add this too. Fold in the dry ingredients (careful not to overmix) and brandy-soaked mixed fruit (3 tbsp).
step 3
Heat the remaining butter (1 tbsp) and 1 tbsp oil in a large non-stick ovenproof pan over medium-high heat. Pour in the batter and cook for 5-6 minutes until bubbles form on top.
step 4
Place the pan in the oven and cook for a further 10 minutes. Flip onto a plate. Cut into six wedges, dot a spoonful of clotted cream (2 tbsp) over each and drizzle with maple syrup (as needed) to serve.
step 4 Place the pan in the oven and cook for a further 10 minutes. Flip onto a plate. Cut into six wedges, dot a spoonful of clotted cream (2 tbsp) over each and drizzle with maple syrup (as needed) to serve.
Tags
Breakfast
Brunch
Christmas
Vegetarian
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