Directions
In a small bowl, mix together juice of lemon, saffron, and milk. Let sit for 5 minutes.
In a large bowl, mix together baking powder, baking soda, and flour. Once combined, form a well in the center of the flour mixture.
In another small bowl, mash banana well with a fork. Add eggs and mix together.
Pour milk mixture and banana mixture into flour well and whisk until smooth.
Add butter to griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup per pancake.
Cook until pancakes have some bubbles and a few have popped, about 1 to 2 minutes. Flip carefully with a thin spatula, and cook until lightly brown on the underside, an additional 1 to 2 minutes. Continue with more butter and remaining batter.
Serve hot with your choice or syrup or jam.
Recipe Note
We like to top these with with raspberry jam and almonds - but you can top with any combination of fruit, syrup or nuts.
