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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
Serve with whipped cream or brandy butter and a glass of port. Pass around as an order of perhaps with some cheddar.