In a frying pan, melt the butter until liquid, then transfer to a jug, reserving the pan. Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger into a large bowl. Add the nutmeg, cloves and 30g sugar. Add the egg to the jug with the butter in it and beat together. Beat in 150ml double cream, the milk and Clementine juice. Beat the wet mixture into the dry, until combined, then leave to stand for 15 mins. In the meantime, place the remaining sugar in a saucepan and cover with 60ml of cold water. Bring to the boil slowly, then simmer, stirring, for 4-5 mins until it starts to turn golden in colour. Stir in 150ml cream and simmer on a low heat for 1 min, whisking constantly. In a separate bowl, whip the remaining cream until thick. Heat the frying pan used to melt the butter and add the oil. When very hot, drop heaped tablespoons of the batter into the pan to make as many pancakes as possible. This may have to be done in batches, depending on the size of the pan. Turn the heat to medium and cook for 2 mins. Then flip them all over and flatten with the back of a fish slice. Cook for another 2 mins. Serve the pancakes with the whipped cream and caramel, dusted with the extra cinnamon.