Fair Trade Flipping
I love Pancakes. They are one of my favourite foods. I like them sweet, savoury, crepes or scotch. I just love them. Due to this obsession, Shrove Tuesday is one of my favourite food days of the year because I feel it is totally acceptable to eat pancakes for breakfast, lunch and tea.
Pancake Day or Shrove Tuesday is the day before ‘Ash Wednesday’, which marks the beginning of Lent, the 47 days before Easter. It is the day where we eat up all the fatty and rich foods which are traditionally given up for Lent. So if you are a pancake pro or novice here is our guide to making your pancakes successful and of course fair trade!
If the idea of tossing a pancake makes you quake in your boots then I would definitely suggest starting with a smaller ‘scotch style’ pancake. The recipe below was given to me by a very dear friend and is my go to pancake recipe for when I (or my children) need a quick pancake fix! The amount of sugar can of course be reduced if you prefer a less sweet pancake or are feeding to very young children, however I have never tried cutting it out all together.
Kerry’s Mini Pancakes
Weigh out the sugar and flour and mix to combine. Whisk in the egg, this will leave you with a thick, lumpy looking mixture. Now slowly add the milk whisking all the time until you have a smooth thick mixture. I like my batter on the thick side, as I think it makes it easier to make small fat pancakes, but it is completely adjustable to your taste.
Heat a large, oiled, flat frying pan or griddle pan to a high heat and then half fill a ladle and carefully spoon the batter into the pan making a pancake roughly the size of a jar lid. You should be able to fit about four pancakes in the pan.
The pancakes will rise up immediately, wait for bubbles to appear on the top of the pancakes and then using a fish slice, gently turn them over. Wait another minute and then they should be done. Serve immediately spread with your topping of choice.
Traditional (crepe style) pancakes
A more challenging pancake if only for the obligatory ‘flip’ – the key to success here is a hot, flat frying pan and a bit of confidence! Make the first pancake your test pancake as it takes a
little while for the pan to get warmed up so it is unlikely to be perfect anyway and practice flipping it a few times. Don’t be tempted to turn it over with a fish-slice as this will probably end in it tearing or only half of it being turned over.
100g plain flour
2 large free range eggs
300ml whole milk
Sunflower or vegetable oil to fry in
Lemon Juice and Traidcraft Golden Caster Sugar to serve
Put the flour, eggs, milk and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 minutes to rest if you have time, or start cooking straight away.
Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, pour just enough batter into the pan to completely but thinly cover the bottom of the pan. Cook your pancake for 1 minute then take off the heat and give the pan a little shake to loosen the pancake and then carefully toss the pancake over onto the other side. Cook for another minute on the other side, then serve immediately with lots of lemon juice and a sprinkling of fair trade sugar. Divine!
I hope you enjoy your pancakes today! Please do share any recipes, tips or pictures of your pancake successes (or failures!!) and make sure to pop into the shop to stock up on those all essential fair trade toppings. Happy Flipping!