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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 24 |
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My hubby is a mincemeat fan, so when I was looking through my Better Homes and Gardens cookbook and I came across a recipe for mince pancakes that looked good, I decided to give it a try, with a few changes that were more to my liking. The pancakes are wonderful, the recipe is easy to prepare, and the mincemeat does not come across as a strong flavor. Even those who aren't mincemeat fans can enjoy these very different pancakes. Ingredients:
1 1/4 cups all-purpose flour |
2 teaspoons baking powder |
1 egg |
3/4 cup 1% low-fat milk |
3 tablespoons canola oil |
1 cup prepared mincemeat |
1/4 cup butter, softened |
1 cup powdered sugar |
1/4 teaspoon orange zest |
1 tablespoon orange juice |
Directions:
1. In a mixing bowl stir together flour and baking powder.
2. In a small bowl combine egg, milk, and oil using a fork or whisk.
3. Stir egg mixture into flour mixture just until combined.
4. Gently fold in mincemeat.
5. While griddle or frying pan heats up prepare hard sauce.
6. In a small bowl beat butter with an electric mixer for 30 seconds.
7. Gradually add half the powdered sugar, beating to combine.
8. Add the orange zest and juice, beat to combine.
9. Gradually add the remaining powdered sugar and beat until light and fluffy.
10. For each pancake, pour about 1/4 cup of the batter onto hot griddle.
11. Cook over medium heat 1 to 2 minutes on each side or until pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.
12. Serve immediately with hard sauce.
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