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Mince pie pancakes

Mince pie pancakes


Use up leftover mincemeat to give an extra flavour pop to these fluffy crowd-pleasers

  • Feeds 6 Feeds 6
  • Ready in 45 minutes

Each serving contains

  • Energy
    1497kj 358kcal
  • Fat
    Med 29%
  • Saturates
    High 42%
  • Sugar
    Med 18%
  • Salt
    Med 9%

% of adult’s reference intake | Carbohydrates per serving : 32g

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Big Bag Option


  • 180g Co-op ricotta
  • 150ml Co-op semi-skimmed milk
  • 2 Co-op British free range eggs, separated
  • 125g Co-op plain flour
  • 1 tsp Co-op baking powder
  • Zest of 1 orange
  • 60g bag Co-op mixed nuts
  • 1 tbsp Co-op olive oil
  • 125g Co-op mincemeat, warmed
  • 100ml Co-op double cream, whipped


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. To make the pancake batter, beat together the ricotta, milk and egg yolks, then add the flour, baking powder and half the orange zest
  3. Mix until smooth
  4. In a separate bowl, whisk the egg whites until stiff, then carefully fold into the pancake batter
  5. Spread the nuts out on a baking tray and roast in the oven for 5-6 mins, until lightly browned
  6. Heat a little of the oil in a large nonstick frying pan. Working in batches, drop generous tablespoons of the batter into it
  7. Cook for 3-4 mins on a low heat, flip over and cook until golden and puffed up
  8. Keep warm while you cook the rest of the pancakes in the remaining oil
  9. Roughly chop the cooled nuts
  10. Layer the pancakes, 3 per person, with the mincemeat, then top with the cream, nuts and remaining zest