5 best seasonal pancake recipes for Shrove Tuesday

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Use seasonal ingredients for your tastiest pancake day to date.

Banana and tea soaked sultana pancake recipe - pancake day recipes - shrove tuesday recipes - breakfast recipes - seasonal recipes - handbag.com
Be flipping amazing at pancake making by using seasonal ingredients to make truly tasty toppings.

We spoke to Madalene Bonvini-Hamel, professional chef, restaurant owner and blogger at Britishlarder.co.uk, for her favourite recipes for seasonal pancake toppings to impress and delight.

Banana and Earl Grey-soaked sultanas pancake recipe

Serves 2 to 3 people

  • 80g sultanas

  • Enough Earl Grey tea to cover the sultanas

  • 1 teaspoon butter

  • 100g castor sugar

  • 2 Fair-trade bananas, sliced


  • Ideally you would soak the sultanas in Earl Grey tea overnight for this recipe, but if you don't have time, simply soak them until they are plump and then cool them off.

  • Melt the butter over a medium heat before adding the castor sugar and heating until it starts to bubble and caramelise.

  • Add the bananas and then your sultanas plus the tea.

  • Give the pan a shake and turn it up to a high heat – it should start to bubble into a nice toffee sauce and is ready to serve

  • For an additional treat, add some chopped pecan nuts or drizzle with melted chocolate.

Leek, mushroom and cheese pancake rolls recipe

Perfect for a light lunch or starter and great with a rocket salad and parmesan shavings.

Serves 2 to 3 people

  • 1 teaspoon butter

  • 2 leeks, shredded

  • 1 stick of celery, chopped

  • 1 onion, chopped

  • 2 cloves garlic, chopped

  • 150g chestnut mushrooms, sliced

  • Salt and pepper

  • Simple cheese sauce


  • Preheat oven to 180˚C.

  • Heat the butter in a medium saucepan over a medium heat and add the leeks, celery, onions, garlic and mushrooms. Season with salt and pepper.

  • Pop on a lid and sweat for 7 to 8 minutes until the ingredients go transparent but not browned.

  • Remove the lid and cook for a further 4 to 5 minutes.

  • Add to the middle of 4 or 5 unsweetened pancakes and roll up before placing each onto a baking dish.

  • Pour over cheese sauce and bake in the oven for 15-20 minutes until warmed through.

Smoked haddock and Swiss chard pancake rolls recipe

Another great lunch or light dinner recipe; the Swiss chard can easily be replaced with spinach if preferred.

Serves 2-3

  • 1 teaspoon sunflower oil

  • 2 handfuls of chard, shredded

  • 200g smoked haddock, poached and flaked

  • 100g thick béchamel sauce

  • 100g extra mature cheddar cheese


  • Preheat oven to 180˚C.

  • Heat the oil over a medium heat and sauté the shredded chard for 1 minute.

  • Drain and season the chard before mixing with the smoked haddock and béchamel.

  • Season to taste before scooping onto 4 or 5 savoury pancakes, rolling and lining them up on a baking tray.

  • Scatter over the cheddar cheese and bake for 15-20 minutes.

Boozy rhubarb and blood orange pancake topping recipe

This is a perfect, sweet dessert or a naughty weekend breakfast to spoil yourself with.
Serves 2 to 3 people.

  • 1 teaspoon butter

  • 250g rhubarb, chopped

  • 120g castor sugar

  • 1 shot of Grand Marnier

  • 1 shot of water

  • Two blood oranges


  • Melt the butter over a medium heat before adding the chopped rhubarb – it's in season and absolutely beautiful at this time of year – and castor sugar.

  • Sauté your rhubarb until it starts to break down, before adding the Grand Marnier and water.

  • Finally, add all of the segments from a whole blood orange and the juice of the second.

  • Simmer for two minutes before serving over sweet pancakes.

Chicken and ham layered pancake cake recipe

This is a show stopper that's ideal for lunch or dinner. Great served with salad or steamed vegetables.

Serves 4

  • 6 unsweetened pancakes

  • 250g thick béchamel sauce

  • 2 skinless chicken breasts, cooked and flaked

  • 150g cooked ham, shredded

  • 100g frozen peas

  • 100g purple sprouting broccoli, cooked and chopped

  • 100g extra mature cheddar cheese

  • Handful of chopped parsley


  • Preheat oven to 180˚C.

  • Line a Victoria sponge baking tray with parchment paper.

  • Trim the pancakes to the same size as your baking dish.

  • Mix the béchamel, chicken, ham, peas and broccoli and layer like a cake between pancakes, starting with a pancake and topping with the sixth pancake.

  • Cover with the cheese and parsley and bake in the oven for 20-25 minutes.

  • Cut in wedges and serve.

Want to cook with more seasonal foods? Check out Madalene Bonvini-Hamel and CSMA Club's seasonal calendar and her cookbook, The British Larder Cookbook: A Book of Seasonal British Recipes.




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