Just in time for a pancake-filled evening, give this Fairtrade recipe a try! It is, after all, still Fairtrade Fortnight!
By Ainsley Harriott
50g/2oz unsalted butter
50g/2oz light muscavado sugar
50g/2oz pecan nuts
Half a Fairtrade pineapple cut into slices
2 large ripe Fairtrade bananas
2 tbsp dark rum or Malibu
25g/1oz Fairtrade raisins
For the pancakes
100g/4oz plain flour
pinch of salt
300ml/1/2 pint milk
sunflower oil, for frying
icing sugar, to dust
single cream, to serve
- To make the pancakes, sift the flour and salt into a bowl and make a well in the centre.
- Add the egg and whisk well with a balloon whisk. Gradually beat in the milk to make a smooth batter. Cover and leave to stand for 20 minutes if time allows.
- Heat a large frying pan and brush with a little of the oil. Pour in just enough batter to thinly coat the base of the pan. Cook for 1 minute until golden brown. Turn or toss and cook for another 30 seconds or so until golden. Layer up the cooked pancakes between squares of greased paper and keep warm while cooking the remainder.
- Place the butter and sugar in a large frying pan, stirring until well combined. Add the pecan nuts and sauté for 2-3 minutes or until the sugar has dissolved.
- Cut each pineapple slice into quarters and cut the bananas into thick slices on the diagonal. Add to the pan, tossing to coat. Cook for another 3 minutes or so until the fruit is lightly caramelised, stirring constantly.
- Pour in the Rum or Malibu, add the raisins and allow the alcohol to cook off. Remove form the heat. Spoon some of the fruit mixture on to each pancake and fold up. Arrange two filled pancakes on each serving plate. Dust with icing sugar and drizzle around a little of the cream. Serve at once.
Sounds delicious! I have personally found that eating rolled up pancakes while reading a good book is a wonderful idea. Yum!
There are also some good recipe books on the shelves of Oxfam… hint hint!