Use a medium bowl, mix flour, white sugar, baking powder and salt until the ingredients are evenly distributed.
Use a small bowl, puree the peeled bananas until it’s soft and smooth. Beat 2 eggs, then put it in low fat-milk, vanilla extract then stir.
Pour the smelt butter into the banana mixture and mix well until it’s smooth. At this step, you should use a wooden spoon to mix, flip evenly and turn the powder from bottom to top. Do not stir because it makes the pancake thick and lumpy.
Place the anti-stick pan on the stove and set the heat on the pan’s dry totally and hot enough. Add a slice of butter and a tablespoon of vegetable oil to the pan and then boil them.
Pour or scoop batter onto the pan, using a ¼ bowl of the mixture for each pancake. The gap between each pad is about 3 cm so that when the cakes do not stick together.
Fry until the cake turns to the golden brown, appearing on the surface of the cake. This takes about 2 minutes. Then flip the cake and continue to fry for 1-2 minutes until the side of the cake is golden brown too. Lift the cake and drain the oil.
Keep frying until all the mixture prepared
Decoration
Slough off the oil on the cake. Stack layers of cake on top of each other. Then sprinkle syrup on top and decorate with sugar candy and or some fresh banana slices.You can also pour some honey into the pancakes.