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Ditch the maple syrup and put the lemon and sugar back where they belong, this saffron pancake recipe is all you need this Shrove Tuesday.

Photo credit: Sean Gee

There’s something comforting about a warm pancake slathered in syrup or drenched in lemon for a mouth puckering allure with only sprinkling of sugar adding crunch and sweetness. Delicious! However, we assure you, it’s not the only way. These ‘Thunder and Lighting’ Saffron Pancakes offer a different yet satisfying appeal. Courtesy of award-winning Cornwall-based Chef and Restaurateur, Paul Ainsworth and Rodda’s Clotted Cream, the HTVJ and salivating-ly excited to share their recipe with you. Fresh and creamy with a sweet, floral touch what more could you want?

Searching for an alternative to plate up next to these wonders? Check out the Elvis-Presley inspired vegan pancake recipe here. Don’t worry, there are non-vegan switches for the meat-eaters out there and alternative topping suggestions for those looking for a little less fuss.

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


(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

Photo credit: Sean Gee


Step 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

Step 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

Step 3. Leave the batter to rest for 20 minutes

Step 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

Step 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

Step 6. To make the filling add the clotted cream, crème fraiche and orange zest to a bowl and mix well

Step 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.

Step 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.

Step 9. To serve, stack the filled pancakes and dust with icing sugar then drizzle golden syrup all over. Enjoy!

Janet A Leigh

Janet A Leigh

For more on the latest food ,TV and Film news follow me on Instagram @The_Hungry_TV_Junkie

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