1 c. Flour
1/2 tsp. Sea Salt
1/2 tsp. Sugar
1/2 tsp. Corn Meal
1 1/2 tsp. Baking Powder
1/2 TBSP Shortening
1 Egg
1 c. Whole Milk
1/4 tsp. Anise Extract
1 ripe banana (preferably Burro or Red)
Begin heating griddle.
Dry Bowl Prep
Combine dry ingredients, and whisk together.
Wet Bowl Prep
Lightly whisk egg
Add milk, anise extract, and shortening
whisk lightly
Add dry bowl prep to wet bowl prep, and whisk until smooth.
Cut banana into fine pieces and add to batter. Fold bananas into batter.
Lightly grease heated griddle with shortening.
Pour desired size onto griddle. When batter fills with bubbles, flip over.
Smear fig jelly in between the stack layers.
Serve with unsalted butter, and warm Grade-B Maple Syrup.
Recipe makes five 4” griddle pancakes.
