For banana buttermilk pancakes you will need:

5 oz (150g) plain flour
3 small ripe bananas, mashed with a fork
1/2 tspn of baking powder
4 fl oz (120ml) buttermilk
3fl oz (75ml) cold water
3 large eggs
1-2 oz (25-50g) butter
Golden syrup to serve

(serves 6)

Directions:
Sieve the flour and baking powder into a large bowl.
Preferably using an electric whisk, blend the eggs, buttermilk and water with the flour mixture. Fold in the mashed bananas.
Gently heat a large, heavy frying pan then add a little butter and heat moderately for one minute.
Drop 2 tbsp of the mixture into the frying pancake to make one pancake.

Cook for one minute until golden brown then gently flip with a spatula and cook the other side for 45 seconds. Set aside in a warm place.
Repeat until you have used up all of the batter (you can also save batter in the fridge for up to a week).
Serve immediately on warm plates with golden syrup.

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Origins and History of Buttermilk Pancakes

Archeologists suggest that pancakes date back to prehistoric times using evidence found in ancient drawings. They are perhaps one of the earliest forms of cooked food. The early man is believed to have mixed fine grains or grounded grains with eggs and probably milk and blood then dried it over hot stones to come up with dry pancakes. These don’t sound much like the pancakes we have today!

The medieval Christian community and the Roman Empire recorded that the ‘flat bread’ which was cooked using wheat flour and oil was the staple food of most people.

Over the years a variety of pancakes spread all over the world as each community had its own way of cooking the pancakes but the general idea of having carbohydrates, flour and some eggs or milk in the ingredients remained common. The shape of pancakes also maintained the circular thin shape in most places. (Read more at http://www.buttermilkpancakes.net)