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Cream Tea pancakes with Rodda’s Cornish clotted cream

A twist on the traditional cream tea

ingredients 7 ingredients
Prep 5 mins Cooking 1-2 mins
user icon Serves 8 people
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  • For the pancakes – makes 8
  • 100g self-raising flour
  • 1 medium egg
  • 225ml Rodda's semi skimmed milk
  • A knob of Rodda's butter
  • For the cream tea filling
  • 227g Rodda's Cornish clotted cream
  • Good quality strawberry jam
  • A handful of chopped strawberries


To make the pancakes

  1. Put the flour, egg and milk into a bowl or a large jug.
  2. Using a whisk, beat well until combined to form a smooth batter.
  3. Heat a little butter in a 24cm non-stick pancake pan and pour 3 tablespoon’s of the batter into the pan.
  4. Tip the pan until the mixture covers the whole base and cook for 1-2 minutes on each side or until the pancake is golden.
  5. Remove the pancake from the pan and wrap it in foil to keep warm whilst you make the next pancake. Repeat until all the pancake mix is used up.


To serve

  1. Place one of the pancakes on a plate and spoon on the strawberry jam, spreading with a knife to cover the pancake. Sprinkle with a spoonful of the chopped strawberries.
  2. Add 2-3 spoonful’s of Rodda’s clotted cream and fold the pancake into quarters.
  3. Serve with more chopped strawberries, jam, and a spoonful of wonderful Rodda’s clotted cream.
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