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Sweet pancakes - a Fairtrade treat


You can turn the humble pancake into an impressive dish for dinner.  

This Shrove Tuesday, heat up your frying pan and join round two of our savoury vs sweet battle.

In the fight for top spot is this decadent American-style pancake dessert.

With fluffy stacked pancakes and layers of Fairtrade banana, peanut butter and silky soft Fairtrade milk chocolate – it’s difficult to resist!

SERVES Two people, with three pancakes in each stack                 TAKES 35 minutes

135g plain flour
1 teaspoon baking powder
Half a teaspoon of salt
2 tablespoons caster sugar
130ml milk
1 large Fairburn’s egg, from our Love Local range
2 tablespoons of melted butter

For the filling and topping:
3 Fairtrade bananas
75g Fairtrade milk or dark chocolate
4 tablespoons of peanut butter


  1. Sift the flour, baking powder, salt and caster sugar into a large bowl and mix together with a whisk.

  2. Add the melted butter and eggs, and then gradually stir in the milk and whisk into a smooth batter.  

  3. Melt butter in a small frying pan and then pour in the batter. Swirl around to fill any gaps in the pan. The layer of batter should be a few millimetres thicker than a classic crepe-style pancake.  

  4. Wait until bubbles appear and the pancake is golden and firm around the edges, and then flip.

  5. Repeat until all the batter is used up, keeping each pancake warm in the oven as you go.

  6. Chop two bananas and set aside in a bowl.

  7. Place the first pancake on a plate, add a spoonful of peanut butter and then four slices of banana. Repeat with another pancake, and then top with a third pancake. Keeping the filling in the centre will make the stack taller - but don’t be afraid to use a knife and spread it out!

  8. On the top pancake, place a large dollop of peanut butter and decorate with banana slices.

  9. Now for the fun bit – gently melt some Fairtrade chocolate in a pan (if using a microwave, try a low setting in bursts of 30 seconds, stirring in-between) and get ready to pour!