Kueh pisang Banana and cinnamon pancakes

Makes 12 pancakes
2 cups all-purpose flour
1 tsp baking powder
2 tsp ground cinnamon plus
extra, for garnish
2 eggs, beaten
½ cup milk
6 large ripe bananas
2 tbsp sugar
pinch of salt
powdered (confectioners’) sugar
vegetable oil for cooking
freshly squeezed lemon juice
1Sift the flour, baking powder, and the 2 tsp cinnamon into a large bowl.
Make a well in the center. Add the eggs and half the milk. Beat well until
you have a smooth batter, then add the remaining milk and stir in thoroughly.
2Peel the bananas and, using a fork, mash with the sugar and salt. Mix the
mashed banana into the batter.
3Sprinkle some parchment paper with a dusting of powdered sugar to have
ready when the pancakes are cooked. Heat a little oil in a frying pan over
medium-high heat. Drain off any excess oil, then drop in a dollop of the batter
to make a pancake 5–7in (12–18cm) in diameter. (Alternatively, you can make
smaller pancakes.) Cook on both sides until golden, tossing once with a spatula
about halfway through. Continue until all the batter has been used, turning the
pancakes onto the powdered sugar as you go.
4Sprinkle each pancake with a little extra powdered sugar and a pinch
of ground cinnamon. Add a squeeze of lemon, fold each pancake into
quarters, and serve hot.