Fairtrade Fortnight begins on 1st March 2011 with Pancake Day or Shrove Tuesday following the week after on 8th March 2011.
Traditionally, Shrove Tuesday is the night before fasting begins for the Christian observance of Lent, therefore pancakes were a good way of using up “luxurious” eggs that would be forbidden during the fast.
The most popular topping for pancakes is lemon and sugar. As part of Fairtrade Fortnight, sugar manufacturer Tate & Lyle has announced that they have added two more Fairtrade farming groups to their supply list as part of a drive to switch all sugar production to Fairtrade. 10,000 farmers now receive a premium for their sugar from Tate & Lyle as part of the scheme.
The deal is potentially worth $2.2 million annually in Fairtrade premiums on top of the contract sugar price for the 4,000 Fijian farmers of the Labasa Cane Producers ssociation (LCPA) and $240,000 for their 400 counterparts in Guyana. The premiums are used for investment in environmentally friendly farming techniques and increased yields.
FAIRTRADE aims to ensure that farmers in developing countries receive an agreed and stable price for the crops they grow that covers the cost of sustainable production, as well as additional payment (known as the Fairtrade premium) for farmers and workers to invest together in the future.
Table of Contents
Fairtrade Pancake Recipe
Basic Pancake Recipe
Variation: The below recipe makes British or French style thin pancakes. If you would like to make thicker, smaller diameter, stackable American style pancakes, simply add a teaspoon and a half of baking powder to the dry ingredients, and make the mixture slightly thicker. You can also sweeten the mixture a little to make scotch pancakes.A thick, very level, non-stick frying pan is best.
Prep Time: 20 Mins (including wait)
Cook Time: 1 minute per pancake
Total Time: 30 mins for 2 people
Yield: 7-8 Medium Sized Pancakes
Ingredients
- 2 Eggs
- 6 Dessert Spoons Plain Flour
- About 1/2 Pint Whole Milk
- A pinch Salt
- 1 Dessert Spoon Vegetable Oil
Cooking Directions
- Put the flour and salt into a bowl
- Beat in the eggs, vegetable oil and a little milk
- Whisk the mixture until it is smooth, gradually adding more milk until it has the thickness of double cream
- Leave the mixture to stand (covered) for 15 minutes or more – until the bubbles have all burst
- Heat a little fat in a non-stick frying pan to a medium/high temperature
- Pour in sufficient pancake batter to cover the bottom of the pan
- Brown one side then flip over and brown the other – the pancake needs cooking on each side for around 1-2 minutes only. Adjust the heat accordingly.
