These delicious banana pancakes are a breeze to prepare, and give a different twist to our regular every day pancakes. Serve these with some butterscotch cream or even just honey and you will have a winner breakfast option!
First, add the lemon juice to the milk and set aside for 10 minute to make buttermilk. Then, in a jug, add this buttermilk, the melted butter or oil, beaten egg, mashed bananas and vanilla essence and mix them together. These will be your wet ingredients.
Sieve the flour into a large bowl, then add the dry ingredients. Make a well in the middle and mix in ALL the wet ingredients until JUST combined. Set aside for about 10 minutes.
Next, heat up a griddle or pan (you can add a bit of oil if you like) and ladle the batter on to it. Cook the pancakes on low and slow. Bananas tend to carmelise fast, so if the heat is kept at your regular pancake heat they will darken on the outside before they get fully cooked on the inside. So keep the heat low and allow them to cook through. Continue until all the batter is used up.
Serve with accompaniments of your choice.
For the butterscotch cream, I first made some butterscotch sauce using THIS recipe. Once completely cooled, whip some cream and add as much of this butterscotch into it as you like. Store the leftover butterscotch sauce to drizzle over cinnabons or ice cream, cakes or desserts etc. It keeps well in the fridge.