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Prepare 6-8 pancakes using the traditional recipe and keep them warm on a shallow oven-proof serving dish in the oven at 190°C
Peel, core & chop the apples into medium-sized cubes, add a little water to a saucepan and boil for five minutes to soften.
In a separate pan, melt the butter and stir in the rest of ingredients. Drain the water from the apples and add these to the pan. Bring all of the ingredients to the boil and gently simmer for 10 minutes.
Place a spoonful of the apple mincemeat in the middle of each hot pancake and make rectangular parcels.
Serve with clotted cream or brandy butter.
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