Fairtrade Pancake recipe

It has supplied a recipe by celebrity chef Ainsley Harriott for readers to try out.

Golden Sunrise Pancake Surprise by Ainsley Harriott

Ingredients 50g/2oz unsalted butter 50g/2oz Tate & Lyle Fairtrade soft brown cane sugar* 50g/2oz pecan nuts Half a Fairtrade pineapple from Ghana cut into slices 2 large ripe Fairtrade bananas from the Windward Islands 2 tbsp dark rum or Malibu 25g/1oz Fairtrade raisins

*why not try a Fairtrade flavoured sugar such as cinnamon or lavender? 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

Duchy Originals Ice Cream made with Fairtrade vanilla and Fairtrade sugar, or 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 from 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 add a Scoop (or Scoops!) of the Fairtrade ice cream. Serve at once.