Combine the flour, baking powder, sugar, and a pinch of salt in a bowl. Make a well in the center and whisk in the eggs, butter, and milk until smooth. Pour into a jug.
Heat a knob of butter and a small drizzle of oil in a large frying pan. Pour 8cm rounds of batter and spoon 1 heaped tsp of the mince into the center of each – you will need to do this in batches. Use a little more batter to cover the mince then cook for 2 mins until golden. Flip and cook for a further 2 mins.
Whip the double cream with some icing sugar and brandy. Add a dollop of the brandy cream on the side of the pancakes and top with some shortbread crumbs.