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Rodda’s Cornish clotted cream Dutch pancakes with lemon curd and blueberries

Make pancake day even more delicious!

We’ve made pancakes legendary this year by using Rodda’s Cornish clotted cream in the batter for a really special pancake! This Dutch pancake is baked in the over then slathered in lemon curd, blueberries and of course, more Rodda’s clotted cream.

ingredients 7 ingredients
Prep 10 minutes Cooking 15 minutes
user icon Serves 4-8 people
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  • 140g Plain flour
  • 4 Large eggs
  • 227g Rodda's Cornish clotted cream
  • 225ml Whole Milk
  • 2 Tablespoons caster sugar
  • 1/2 Teaspoon vanilla extract
  • 2-3 Tablespoons butter


You will need:

4 enamel dishes approximately 15cm in diameter



  1. Preheat oven to 200c
  2. Gentle melt 4 tablespoons of Rodda’s clotted cream in a pan over medium/low heat, once melted remove from the heat and allow to cool slightly.
  3. In a large mixing bowl add milk, flour, sugar, vanilla extract and eggs then add the melted clotted cream. Beat with a whisk until a smooth batter is formed.
  4. Place a knob of butter in each of the enamel pans and place in the oven.
  5. Once butter is melted and sizzling, open the oven and pour the batter quickly into the pans, close the oven door and cook for 12 – 15 minutes until risen and golden.
  6. Remove from the oven and allow to cool for 5 minutes before adding the lemon curd, blueberries and a spoonful or two of wonderful clotted cream.
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