Giant mince pie pancake with clotted cream

11 INGREDIENTS • 4 STEPS • 30MIN

Giant mince pie pancake with clotted cream

Recipe

5.0

3 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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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
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

30MIN

Total time

Ingredients

Servings
6
125 g
self-raising flour
65 g
ground almonds
1/2 tsp
bicarbonate of soda
1/2 tsp
baking powder
2
M&S large free-range eggs
2 tbsp
M&S Remarksable Value granulated white sugar
250 g
buttermilk
3 tbsp
M&S Collection farmhouse British butter
3 tbsp
M&S brandy-soaked mixed fruit
To serve
6 tsp
M&S Collection Cornish clotted cream
heaped teaspoons
as needed
M&S Collection Canadian maple syrup

Nutrition per serving

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Calories
308kcal
Fat
19.0 g
Saturates
7.3 g
Sugars
9.5 g
Salt
442.7 mg
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 180°C fan. Whisk the flour (125 g), ground almonds (65 g), bicarbonate of soda (1/2 tsp) and baking powder (1/2 tsp) 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 (6 tsp) 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 (6 tsp) over each and drizzle with maple syrup (as needed) to serve.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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