For more on Specken Dicken, read my post about our family Traditions.
Specken Dicken
2 c. white flour
2 c. dark flour (graham whole wheat or graham rye, if available)
½ c. sugar
1 egg
1 tsp. salt
1 to 2 tsp. anise seed
1 T. dark corn syrup
Buttermilk, enough to make batter just right, about 2 quarts
1 tsp. baking soda dissolved in a little warm water
Bacon, cooked and cut into little pieces
Metwurst, sliced in little pieces and then cooked
Combine ingredients (flour through baking soda) as you would for making pancakes, combining wet ingredients first and stirring in the dry ingredients. (Add more of the buttermilk as needed.) Place a few pieces of each meat on hot griddle (medium-high heat) and cover with pancake batter for regular-size pancakes. Flip when bubbles appear and begin to dry. Serve with butter and dark Karo syrup or regular pancake syrup.
see also article tradition