From celebrity Padstow-based chef Paul Ainsworth and iconic clotted cream maker Rodda’s, these two Pancake Day recipes are the perfect Cornish-inspired lockdown treat for the family.

Sweet toffee, rich banana, fresh decadent clotted cream and fluffy American-style pancakes, this Layered Rodda’s Clotted Cream Banoffee Pan-Cake is a dessert of dreams. Here’s how to make it…

Layered Rodda’s Clotted Cream and Banoffee Pan-Cake

Ingredients

(For the caramelised bananas)

  • 5 large bananas
  • 200g caster sugar
  • 100g unsalted butter
  • 50 ml dark rum

Method

  1. In a large pan add your sugar and start to melt over a medium heat until the sugar starts to turn a dark golden colour
  2. Turn the heat very low and add the butter and stir to incorporate, making sure you are very careful as the sugar is extremely hot!
  3. Add the rum and mix well increasing the heat, to make a butterscotch caramel
  4. Remove the skins from the bananas and add them to the butterscotch caramel and turn them so they are coated all over. Remove the pan from the heat and leave to cool until they are at room temperature.

Ingredients

(For the American-style pancakes)

  • 400g plain flour
  • 2 large eggs
  • 4 tbsp caster sugar
  • 350 ml milk
  • 2 tsp bicarbonate of soda
  • 2 tsp cream of tartar
  • 2 tbsp salted butter, melted, plus extra for frying

Method

  1. Sieve the flour into a large bowl and make a well in the centre. Whisk together the eggs, sugar and half the milk until smooth then pour into the flour and whisk to a smooth paste. Gradually whisk in the remaining milk until smooth
  2. Whisk in the bicarbonate of soda and cream of tartar then fold in the 2 tbsp of melted butter
  3. Heat a little butter in a frying pan over a medium heat and add enough batter to cover the base of the pan, when the bubbles start to appear on the surface of the batter, flip the pancake and cook for a further minute until golden
  4. Transfer to a wire rack and repeat the process using all the batter. Leave the pancakes to cool to room temperature

Ingredients

(For the chocolate sauce)

  • 120g caster sugar
  • 120g water
  • 50g cocoa powder
  • 125g double cream
  • 1 pinch Cornish sea salt

Method

  1. Bring the water and sugar to the boil in a small sauce pan then add the cream and cocoa powder and whisk well
  2. Over a medium heat cook the sauce for 2 minutes whisking occasionally.   Remove from the heat and add the salt
  3. Leave to cool to room temperature

Ingredients

(to finish)

  • 300g Rodda’s clotted cream
  • 200g pecan nuts lightly roasted and chopped roughly
  • Popping candy

Method to build your Pan-Cake

  1. Remove the bananas from the butterscotch and slice evenly
  2. Spread an even layer of Rodda’s Clotted Cream on each pancake on one side, leaving 1 pancake plain for the top of the cake
  3. Place the banana slices onto the clotted cream and drizzle over the butterscotch sauce
  4. Sprinkle each pancake with chopped pecan nuts and popping candy
  5. Now build the cake by stacking each finished pancake on top of each other, you can go as high as you like! Make sure you use the plain pancake last, so you have a flat top
  6. Finish the cake by pouring the chocolate sauce over the top and serve as a centrepiece to an afternoon tea party.  To serve, cut a slice and enjoy!

A Cornish favourite, the flavours of ‘Thunder and Lightning’ are always a hit be it in ice cream or on a scone, but put it together with pancakes and you’ve got yourself a real hit.

‘Thunder and Lightning’ Saffron Pancakes with Rodda’s Clotted Cream filling

Ingredients

(To make the Pancakes)

  • 120g plain flour
  • 2 large eggs
  • 1 pinch salt
  • 1 tsp caster sugar
  • 350 ml full fat milk
  • 100 ml vegetable oil for frying
  • 1 small pinch saffron strands

(To make the Rodda’s Clotted Cream filling)

  • 227g Rodda’s clotted cream
  • 100g crème fraiche
  • 1 pinch saffron strands
  • 150g double cream
  • ½ orange zest

(to finish)

  • Icing sugar for dusting
  • 100g golden syrup

Method

  1. To make the pancake batter add the saffron into the milk and leave to stand at room temperature for 10 minutes.  In a bowl sift the flour and add the salt and sugar. Form a well in the centre of the flour mix then add the 2 large eggs
  2. Add half the saffron and milk mix to the flour and eggs and whisk well until you have a thick smooth batter.  Now add the remainder of the milk and whisk making sure there are no lumps.  The consistency should be like pouring cream. Add a splash more milk if needed
  3. Leave the batter to rest for 20 minutes
  4. Heat a non-stick frying pan over a medium to high heat and add a little oil to the pan.  Now add a small ladle of batter to the pan tilting the pan so you get an even thin layer covering the base of the pan.  Return pan to heat and cook pancake for 30-40 seconds until golden
  5. You can now either toss the pancake to flip or use a palette knife to lift and turn the pancake by hand and then repeat the cooking process on the other side until golden. Remove from the pan to cool and repeat the cooking process with the remainder of the batter
  6. To make the filling add the clotted cream, crème fraiche and orange zest to a bowl and mix well
  7. In a separate bowl lightly whisk the cream and remaining saffron until you get soft peaks.  Then add the whipped cream to the clotted cream mixture in two stages, until all is incorporated. Lightly whisk if needed to thicken.
  8. To build your pancakes. Imagine your circular pancake is divided into four sections.  Pipe or spread your cream filling into one quarter of your pancake spreading from the centre to the edge.  Then fold the opposite side of your pancake over filling so you have a folded pancake that is half filled.  Now fold the remaining part of the pancake over again so it resembles a filled cone or quarter pancake.
  9. To serve, stack the filled pancakes and dust with icing sugar then drizzle golden syrup all over.  Enjoy!