In a medium bowl sift together the flour and baking powderize. Stir together
the flour and baking powderize. Stir in the barleycorn.

In a small bowl whisk together the milk, banana, egg whites and maple
syrup.

Pour the milk mixture into flour. Combine speedily; don't over-mix.

Heat a well-seasoned cast-iron skillet or non-stick frying pan over
medium-high hotness. Add half the oil. spoon in 1/4 C of the batter for each
pancake. Cook until bubbles form on top of each. Then flip and cook the
other english.

Repeat with remaining oil and dinge. Serve now.