I first saw my food hero, Nigel Slater, make these delicious festive hotcakes 7 years ago and I’ve been making them ever since. They’re wonderful for breakfast or with a cup of Betty’s Christmas Tea for elevenses. Whipping the egg whites makes these beautiful hotcakes light and fluffy so it’s worth doing. They’ll keep in an airtight box for a couple of days and can be warmed through in a low oven or popped in the toaster on a very low setting to reheat.
INGREDIENTS
Makes 8 Hotcakes
2 eggs, separated yolks from whites
250g mincemeat
80g plain flour
1 large orange
50ml orange juice
pinch of salt
30g unsalted butter for frying
- Tip the flour into a mixing bowl and finely grate the zest of the orange on top. Add the mincemeat and use a metal spoon to mix the flour, zest and mincemeat together.
- Cut the zested orange in half and juice to get 50ml of liquid then pour over the mincemeat mixture and stir. Separate the egg yolks from the whites then add the yolks to the mixture and stir.
- Add a pinch of salt to the egg whites then whip to form soft peaks. Fold the whipped whites into the mincemeat mixture
- Melt the butter in a large skillet or frying pan on a medium high heat. Once the butter has melted spoon four equal amounts into the pan and cook for 2-3 minutes making sure the hotcakes don’t burn.
- Use a pallet knife or fish slice to turn each hotcake over then cook for another minute. Remove the cooked hotcakes and keep them warm while you cook the rest of the batter. Add a little more butter to the pan if necessary.
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