Table of Contents
- 1/2 tsp baking soda
- 1 Tbsp baking powder
- 2 1/2 cups flour
- 1 ripe large banana (or 2 small ripe bananas)
- 2 eggs
- 2 cups milk
- 1/2 lemon, juiced
- Large pinch of Rumi saffron
- Small pat of butter
- In a large bowl, mix together baking powder, baking soda, and flour. Once mixed, form a well in the center of the flour mixture.
- In a small bowl, mash banana with fork. Add eggs and mix together.
- In another small bowl, mix together juice of lemon, saffron, and milk. Let sit for 5 minutes.
- Pour milk mixture and banana mixture into flour well and mix until smooth. A whisk might help, but a fork will do.
- Add butter to griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
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Brown on both sides and serve hot with your choice or syrup or jam (we used raspberry jam and chopped almonds!)
