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11 A.M. - 8 P.M.



summer hours

(june - july 2017)

thurs - sat

11 A.M. - 5:30 P.M.

706 208 - 0010

print recipe


1 very ripe banana
2 eggs
1 Tablespoon butter (I love Vermont Creamery maple)
1 teaspoon Mr. Gigglepants sugar
1 Tablespoon vanilla creme fraiche (or 1 Tablespoon maple syrup)

Peel the banana and mash it until it’s very smooth. Add the 2 eggs and beat
well. The mixture should be smooth like a batter. Heat a cast iron pan or
large nonstick skillet on medium and add butter. When it’s melted, turn the
temperature down to medium low and pour the batter in a thin round, about
4 inches in diameter. Cook for about 5 minutes, until the cake flips with no
effort at all. Cook for 5 minutes on the other side. Remove to a plate and top
with an inverse plate to keep warm. Pour the rest of the batter in the same
way and cook the second round. Serve the pancakes, which will be more
dense like a crepe, with creme fraiche and a sprinkling of hibiscus sugar.
Extra delicious with a side of fruit dusted with more of Mr. Gigglepants

Suggested Items:
Beautiful Briny Sea Salt
Vermont Butter and Cheese Creme Fraiche