Mash one banana thoroughly and slice the other into coins.

Whisk the flour, baking powder, sugar and salt in one bowl. Whisk the milk, egg, melted butter and mashed banana in another.

Pour wet into dry and fold just until no dry flour remains. It should still be lumpy — stop there.

Rest the batter 10 minutes while the pan heats to medium-low. This is what makes them rise.

Cook in a buttered pan, pressing a few banana coins into each pancake. Flip when bubbles form on top and the edges look dry, about 2 minutes.

Cook 1 minute on the second side. Keep the heat lower than feels right — too hot burns the outside before the middle sets.