Mincemeat Pancakes With Orange Butter Sauce Food

MINCEMEAT

Steps:

• Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
• Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
• Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
• Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.

STUFFED MINCE PIE PANCAKES

Steps:

• Combine the flour, baking powder, sugar and a pinch of salt in a bowl. Make a well in the centre and whisk in the eggs, butter and milk until smooth, then pour into a jug.
• Heat a knob of butter and a small drizzle of oil in a large frying pan. Pour in 8cm rounds of batter and spoon 1 heaped tsp of the mincemeat into the centre of each - you'll need to do this in batches. Use a little batter to cover the mincemeat, then cook for 2 mins until golden. Flip and cook for 2 mins more, keeping the pancakes warm in a low oven while you cook the rest.
• Mix the double cream with the icing sugar and brandy. To serve, stack three pancakes on each plate and top with the brandy cream, some crumbled shortbread and a dusting of icing sugar.

HOT MINCEMEAT PANCAKES

Steps:

• 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.

ORANGE BUTTER

Steps:

• In a bowl combine ingredients.
• Mix well. If using half orange as serving bowl fill now.
• Serve at room temperature.

ORANGE PANCAKES WITH ORANGE SAUCE

Steps:

• For the sauce, mix the cornstarch, orange rind, orange juice and honey in a small saucepan.
• Bring the mixture to a boil over medium heat, stirring constantly until thickened.
• Remove from heat and stir in the butter until melted.
• Add orange sections to the sauce just before serving.
• For the pancakes, combine the flour, baking powder and orange rind.
• In a seperate bowl, stir together the egg white or egg substitute, honey, milk, orange juice and oil.
• Stir wet ingredients into the dry just until moistened.
• On a well seasoned griddle that has been sprayed with non-stick cooking spray bake 3 pancakes; using 1/3 of pancake mixture for each.
• To assemble, spread 1/2 the ricotta cheese on top of first and second pancake topping with small amount of warm orange syrup.
• Top stack with final pancake and pour remaining warm sauce over all.
• Cut into fourths and serve.