APPLE AND MINCEMEAT PANCAKES

From the kitchen of: The Barfred Estate
Number of servings: 6 Servings (allowing two pancakes each)

INSTRUCTIONS
To make the Pancakes:-

  1. Sift the flour and salt into a mixing bowl.  
  2. Make a well in the centre and add the beaten egg.  
  3. Add the oil and half of the milk gradually, beating vigourously to incorporate the flour.  
  4. Beat in the remaining milk and pour into a jug and leave to stand for 30 minutes, Pour a few drops of oil into a 6 inch / 15cm pancake pan, or omlette pan, and place over a high heat.  
  5. When the pan is very hot, pour a generous tablespoon of the batter into the pan, swirling the batter around until the bottom is covered evenly.
  6. Cook the underside until it is golden brown and then Toss (or turn) the pancake over and cook for a further 10 or 15 seconds.
  7. Slide out and stack onto a plate interleaved with greaseproof paper as each one is cooked.
  8. Continue in this way until you have twelve pancakes stacked on the plate, and then leave to cool.

For the Filling:-

  1. Peel, core and chop the apples.  
  2. Melt the butter in a small heavy-based pan, add the apples, cover and cook gently for 10 to 15 minutes, until tender, stirring occasionally so that they don’t burn on the bottom of the pan.
  3. Remove from the heat, add the mincemeat and brandy, and stir well.  
  4. Leave to cool. Divide the filling between the twelve pancakes, rolling up each one in turn, to enclose the filling.

To freeze:-

  • Open freeze the pancakes until solid, then pack together in a rigid plastic container.
  • Seal and label.
  • They can then be kept frozen for up to 3 months.

To thaw and serve:-

  • Transfer the pancakes to a shallow ovenproof serving dish.
  • Cover with foil and reheat from frozen in a preheated moderate oven (Gas Mark 4  or  180°C / 350°F) for 20 - 25 minutes until heated right through.
  • Remove the foil, and sprinkle with the toasted almonds and serve hot with a generous ‘dollop’of whipped double cream or a liberal pouring of single cream.

INGREDIENTS
For the pancakes:-

  • 4 oz (125g) Plain Flour
  • A pinch of Salt
  • 1 only Large Egg (beaten)
  • 1 Tablespoon Vegetable Oil
  • ½ pint (300ml) Milk
  • Vegetable Oil for shallow frying

For the filling:-

  • 8oz (250g) Dessert Apples
  • 1 oz ( 25g) Butter
  • 8 oz (250g) Mincemeat
  • 1 Tablespoon Brandy

To serve:-

  • 1 oz ( 25g) Chopped Almonds (toasted)
  • A Generous ‘dollop’of Whipped Double Cream or a liberal amount of pourable single cream.