Prep 15 mins
Cook 10 mins
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.
- 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
Orange Hard Sauce
- 1⁄4 cup butter, softened
- 1 cup powdered sugar
- 1⁄4 teaspoon orange zest
- 1 tablespoon orange juice
- In a mixing bowl stir together flour and baking powder.
- In a small bowl combine egg, milk, and oil using a fork or whisk.
- Stir egg mixture into flour mixture just until combined.
- Gently fold in mincemeat.
- While griddle or frying pan heats up prepare hard sauce.
- In a small bowl beat butter with an electric mixer for 30 seconds.
- Gradually add half the powdered sugar, beating to combine.
- Add the orange zest and juice, beat to combine.
- Gradually add the remaining powdered sugar and beat until light and fluffy.
- For each pancake, pour about 1/4 cup of the batter onto hot griddle.
- 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.
- Serve immediately with hard sauce.