Pancake Day 2019: a Flipping Good Deal for Farmers!

Frying pans at the ready, people. Pancake Day falls on Tuesday 5th March 2019! Every day, millions of farmers and workers in developing countries work hard to grow the food we eat. Yet many don’t know where their next meal is coming from. It’s simply wrong.

But you’re helping to change this. By choosing Fairtrade this pancake day, or at any time, many now know they can put food on the table for the people they care about, all year round.

So this year, Pimp up your pancakes with Fairtrade products such as sugar, Banana’s, Pineapple, Peanut Butter, Jam, Chocolate and maple syrup. Just remember to look for the Fairtrade Mark when shopping.

Here are two recipes to get you started, happy Flipping!

[jaw_highlight]Golden Sunrise Pancake Surprise by Ainsley Harriott[/jaw_highlight]

[jaw_accordion][jaw_accordion_item class=”collapse” title=”Ingredients” id=”0″]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
1 egg
300ml/1/2 pint milk
sunflower oil for frying
icing sugar, to dust
single cream, to serve [/jaw_accordion_item][jaw_accordion_item class=”collapse” title=”Method” id=”1″]

  • 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 minutesif 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 secondsor 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 intothick 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.


[jaw_highlight]Pancakes with grilled banana[/jaw_highlight]
[jaw_accordion][jaw_accordion_item class=”collapse” title=”Ingredients” id=”0″]

5 tbsp Fairtrade coconut oil
2 tbsp Fairtrade maple syrup
½ fresh Fairtrade pineapple, peeled, core removed, sliced
250g spelt flour
2 eggs
2 ripe Fairtrade bananas, mashed
squeeze of lemon juice
1 tsp baking powder
pinch of salt
400ml almond milk
4 full tbsp crème fraîche
dessicated coconut

[/jaw_accordion_item][jaw_accordion_item class=”collapse” title=”Method” id=”1″]

1. Melt 2 tbsp coconut oil in a frying pan and add the maple syrup. Once dissolved, add the pineapple and put aside to marinate.
2. Sift the spelt flour into a bowl and add the eggs, mashed bananas, lemon juice, baking soda and salt. Add the milk and mix until it is a nice smooth batter. Add more milk if the batter is too dry or too thick.
3. Heat the remaining coconut oil in a non-stick frying pan and cook the pancakes on a medium heat until golden brown on both sides. Keep warm in a separate pan or between two boards.
4. Heat a grill pan to medium heat and grill the pineapple for about 3 minutes on both sides until golden brown.
5. Serve the pancakes with pineapple and a large dollop of crème fraîche. Sprinkle with grated coconut and an extra dash of maple syrup.


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