Flavours for Shrove Tuesday

Traditionally, Shrove Tuesday marked the final chance to use up rich ingredients such as eggs, sugar and fat before the fasting period of Lent, giving rise to the much-loved tradition of pancake making. Over time, pancakes have become the staple treat of the day.

With Shrove Tuesday and Half-Term just around the corner, we’re feeling inspired to share a little culinary creativity. Below, you’ll find our favourite pancake toppings, with each one a chance to celebrate the special ingredients and wonderful producers we champion in our Food Hall.

Whether you lean towards sweet or savoury, or you feel tempted to try something a little different this year, we hope these deliciously moreish ideas inspire you to mark Shrove Tuesday in a wholesome and thoroughly appetising way.

Here at Burford Garden Company, we’re rather partial to a savoury pancake. Surrounded by such wonderful local produce, we love experimenting with the very best ingredients, and this year, we’re bringing a beloved brunch classic into the mix: Eggs Benedict on freshly made pancakes.

The creamy, indulgent richness of Cotswold Gold’s Hollandaise Sauce pairs beautifully with perfectly poached Cacklebean eggs, finished with a sprinkling of sea salt, cracked black pepper and finely chopped parsley. It’s a wholesome, satisfying take on Pancake Day, leaving you feel like you’ve eaten a meal that’s comforting yet refined.

For an extra seasonal flourish, serve with lightly griddled asparagus, but these pancakes are just as delicious enjoyed exactly as they are.

A bold marriage of maple syrup and spice, this Chimac Sriracha Caramel Sauce brings a delicious sweet-and-spicy twist to your pancakes. Drizzle it generously over freshly cooked pancakes and crisp bacon rashers or cook the bacon in the syrup first for a sticky, glossy glaze before serving on top. We also suggest finishing with a scattering of fresh coriander or parsley for an extra lift. This is certainly an unexpected combination – but it’s rich, punchy and utterly moreish.  

We like to think of this as a gentle nod to the flavours of a Cherry Bakewell, but with our own twist. While almond butter would certainly work, we find the smooth, rich nuttiness of Freda’s Peanut Butter pairs beautifully with the sharp, fruity tang of our Burford Own Cherry Jam.

Fruity, earthy and just a little indulgent, this sweet-and-savoury balance is delicious spooned over warm, fluffy or flat pancakes. And the best part? Both ingredients are wonderfully versatile, ready to be used in countless other ways in your kitchen long after Pancake Day has passed.

A classic topping for good reason - sometimes, less truly is more. Jake’s Maple Syrup, slowly cooked over a wood fire, has a light yet beautifully complex flavour and a versatility that pairs effortlessly with so many ingredients.

With the mindset of keeping things simple, we’ve chosen fresh raspberries and blueberries (though any berries you love will do) and finished the pancakes with a gentle dusting of icing sugar for a final sweet flourish. Simple, timeless, and always delicious.

For those with a particularly sweet tooth, and who like to be a little extravagant on Pancake Day, we’re adding a wholesome twist that doesn’t compromise on flavour or texture. We’ve layered both the Pistachio Gelato and Chocolate Brownie Verena’s nut butters (though either works beautifully on its own) and finished with freshly sliced banana and raspberries for a topping that feels wonderfully indulgent.

Verena’s Nut Butters are made using natural ingredients, free from artificial additives, preservatives or chemicals. With a name that means ‘true’ and ‘pure’ in Latin, each jar is enriched with nourishing spices and superfoods, enhancing the natural depth of flavour and bringing a little creativity to every spoonful.