Place lemon juice in a bowl or measuring cup. Add cold milk and let sit for 5 to 10 minutes until the milk starts to curdle.

Sift together flour, baking powder, baking soda, and salt in a large bowl. OR place them in a large bowl and mix them together.

In a separate bowl, beat the egg with sugar until a pale yellow with a wire whisk or hand-held electric mixer, and then stir in melted butter.

In a small bowl, mash the banana with a fork and mix in the lemon juice. OR blend only for a few seconds with lemon juice.

Whisk the mashed banana into the egg mixture.

Add buttermilk and mix gently.

Now, your dry & wet ingredients are ready.

Pour the wet mixture over the dry (flour) mixture.

Gently mix with a rubber spatula or wire whisk, just until incorporated. DO NOT over-mix. Let the batter rest for about 5 minutes while you heat the pan.

Heat a non-stick pan or an electric griddle over medium and grease lightly with oil.

Drop the batter into your desired size onto the pan or griddle, spacing them about 4 to 5cm apart.

Cook until a few holes form on top of each pancake and dry around the edges for about 2 minutes. The underside of the pancake should be golden brown.

Carefully slide the spatula under each pancake and turn it over quickly. Cook until the bottom of the pancake is golden browned and the top is puffed.

Using the spatula, transfer the pancakes to a serving plate. Repeat with the remaining batter.

I prefer to keep pancakes on a wire rack for a few seconds before transfer to the serving plate. It is up to you.