TIP: Keep any leftover pancakes in the fridge for up to three days. Reheat in the microwave to serve.
Ingredients
Method
Sift flour, cinnamon and soda into a large bowl. Stir in sugar.
Whisk buttermilk, banana, eggs and melted butter together in a medium jug. Add to flour mixture. Whisk to form a smooth, thick batter.
Heat a large, non-stick frying pan over a medium heat. Grease with a little extra butter. Spoon 1/3 cup of batter into pan. Spread slightly. Repeat to make another pancake. Cook for 2 to 3 minutes, or until bubbles begin to appear. Turn over. Cook for a further 2 minutes, or until evenly browned. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.
Beat butter and sugar in a small bowl of an electric mixer until light and fluffy.
Serve pancakes with whipped butter. Sprinkle with extra cinnamon sugar. Drizzle with maple syrup.