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From Nigel Slater, Simple Suppers

These are thick, soft pancakes about the size of a digestive biscuit.
Enough for 4; makes 8.

250g ricotta cheese
4 tbsp caster sugar 
3 eggs 
finely grated zest of an orange 
2 tbsp melted butter 
50g plain flour 
100g fresh raspberries 

In a large bowl, mix the ricotta, caster sugar and egg yolks. Grate the orange into the bowl and stir it in gently with the melted butter. Sift in the flour and carefully fold in. Beat the egg whites in a large bowl with a balloon whisk till stiff, then fold them lightly into the ricotta. It is important not to knock the air out. Carefully fold in the raspberries.

Warm a non-stick frying pan over a moderate heat, brush it with a little butter then place a heaped tablespoon of mixture into the pan, and then another two or three, depending on the size of your pan. Let them cook for a minute or two till they have risen somewhat and the underside has coloured appetisingly, then, using a palette knife, flip them over to cook the other side. Do this as if you mean it, otherwise they will collapse when you turn them. After a further couple of minutes' cooking, serve immediately, hot from the pan.

Fairtrade Golden Sunrise Pancake Surprise

By Ainsley Harriott

50g/2oz unsalted butter
50g/2oz light muscavado sugar
50g/2oz pecan nuts
400g/14oz can pineapple slices in natural juice, drained
2 large ripe Fairtrade bananas
2 tbsp dark rum or Malibu
25g/1oz 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

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 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.