Sponsored: Clotted cream pancakes with lemon curd
Serves: 6
Prep time: 35 minsTotal time: 
Sponsored
Recipe photograph by Stuart West
Sponsored: Clotted cream pancakes with lemon curd
Win at Pancake Day with toppings of lemon curd and Rodda’s Cornish Clotted Cream
Serves: 6
Prep time: 35 minsTotal time: 
See more recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 x 227g pot Rodda’s Cornish Clotted Cream
- 2 medium eggs, separated
- 3 tbsp caster sugar
- 2 tbsp vegetable oil
- zest and juice of 1 lemon
- 325ml semi-skimmed milk
- 275g plain flour
- 1 tbsp baking powder
- ½ tsp fine sea salt
- 200g lemon curd
- 300g blueberries
Step by step
- Add 2 tablespoonfuls of Rodda’s Cornish Clotted Cream to a jug and whisk in the egg yolks, caster sugar, oil and lemon zest until blended, then gradually mix in the milk.
- Sift the flour, baking powder and salt into a bowl then gradually mix in the liquid mixture, until you have a thick smooth batter.
- Whisk the egg whites to soft peaks in a clean bowl (and with clean whisks), then fold into the pancake batter.
- Place a large non-stick frying pan on a medium heat; you shouldn’t need to add any oil. Add separate heaped dessertspoonfuls of the batter (depending on the size of your pan, you’ll be able to cook 4 or 5 at a time) and cook for about 1½ minutes on the first side, until bubbles start to appear and the pancakes are firm enough to flip. Turn and cook for about 30 seconds on the second side, until golden. Keep warm and repeat with the remaining batter to make at least 30 pancakes.
- Meanwhile, spoon the lemon curd into a jug and stir in the lemon juice to create a tangy drizzling sauce.
- To serve, pile up 5 pancakes on each plate, adding extra Rodda’s Cornish Clotted Cream, the lemon curd drizzle and blueberries as you go. Eat immediately.
