Mushy Banana and Milk/Sour/Yogurt Pancakes

This is not necessarily Pakistani but a sister shared it...

Mushy Banana and Milk/Sour/Yogurt Pancakes

Makes 12

2 over ripe bananas, chopped into a bowl
2 teaspoons lemon juice
125g plain flour
2 teaspoons baking powder
Pinch of salt
1/2 teaspoon ground cinnamon
1 tablespoon soft brown sugar
2 egg, separated (yolks separate)

125ml soured milk
1 teaspoon vanilla essence
Zest of half a lemon
Melted butter

Instructions
Mash the bananas with a little lemon juice. Sift the flour, baking powder, salt and cinnamon into a large bowl and add the sugar.
Mix together the mashed banana, egg yolks, soured milk or cream, vanilla and lemon zest, add to the dry ingredients and stir until just combined.
Whisk the whites in a separate bowl until soft peaks form. Fold into the batter lightly. Heat a large frying pan over a medium heat and brush with a little melted butter.
Use a ladle of mixture for each pancake. Cook for 2 minutes on one side and then flip the pancake and cook for a further 1 minute. If you don’t manage to eat all of them in one go, they freeze very well.