What does one do with leftover mincemeat when the holidays are over? I’ll be honest, that’s never happened in this house before, so I’ve never had to think about it. I’m a mincemeat junkie and usually the holidays for me are all about warm tarts, pies, and mincemeat topped scones. But this year, I had some left over and started looking for a new way to use it up.
Thankfully, I stumbled upon a great idea for mincemeat-stuffed pancakes. I know what you’re thinking, WHAT? But think on it for a minute. It’s like a warm breakfast version of a mincemeat tart.
I was at an appointment yesterday, flipping through a Good Food holiday magazine that I hadn’t had a chance to read yet, when I found this recipe. I flipped on past it at first, not sure the idea of mincemeat and pancakes appealed to me, and because it wasn’t a gluten-free recipe, but I couldn’t get it off of my mind. I kept thinking about the recipe until I got home where I opened the magazine again.
I decided I had to try it. Breakfast be damned. I couldn’t wait.
Converting it to gluten-free was easy enough: my mincemeat is gluten-free, and I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (this one). I decided to omit the sugar as well as the brandy cream topping, replacing that with a simple brown sugar cream cheese whipped topping I had made for something else that was also left over in my fridge (it was a day to use up leftovers).
The warm feelings that come with the holidays returned just as soon as I opened the jar of mincemeat, and once it was warmed up as the pancakes began to cook, my doubts began to fade away.
By the time the batch of pancakes was done, I could hardly wait to try them. Ok, I didn’t wait to try them. I ate one on the spot. I topped the pancake with the whipped cream cheese and watched as it began to melt over the pancake. I opted then to skip the traditional maple syrup topping.
Delicious! It was as good as having a bite of a warm holiday tart.
Happily, I have leftovers to enjoy today and tomorrow – just leftovers in a new delicious form now. And a new recipe to enjoy forever.
Below is a copy of the recipe as I converted it to gluten-free. The original recipe can be found on the Good Food website, here.
Gluten-Free Mincemeat Pancakes
- 200 g gluten-free flour I used Bob’s Red Mill 1-to-1 Baking Flour
- 1.5 tsp baking powder gluten-free
- 1 tbsp sugar
- 3 large eggs
- 2 tbsp melted butter
- 200 ml milk
- mincemeat Use your own or a gluten-free store brand
- vegetable oil
- toppings of choice
- In a bowl, combine flour, baking powder, and sugar.
- In a second bowl, whisk eggs, melted butter, and milk.
- Add the egg mixture to the flour and stir until combined.
- Heat a pancake griddle or large frying pan. Add 1 tbsp of oil.
- Using a large spoon, add rounds of pancake batter to pan. Place a teaspoon of mincemeat into the center of each pancake and top with a little additional pancake batter to cover.
- Cook pancakes until golden brown on both sides. Serve.