Beat the eggs, sugar and butter together.

Add yoghurt and milk to the mixture and blend them well.

Add the flour to the mixture as you blend. In the end, add the cardamom powder (you can add cinnamon as well) and squeeze in the lemon juice.

Heat a non-stick pan and spread little oil on it.

Cut the bananas into thin, round pieces and keep aside.

Cooking Style 1 - Pour the batter on the pan and arrange the banana pieces on top of the batter in any way you like. (To ensure even cooking, I put all the pieces in the centre)

Cover the pan and cook for a minute or till bubbles start appearing on top of the batter.

Using a spatula, turn the cake upside down. Cook for a minute and remove from the pan.

Style 2 - Over the oil coated pan, arrange the banana pieces however you like. Pour the batter on top of the pieces, covering them completely.

Turnover the cake after a minute or so and cook the other side.

If you follow style 2, the pancakes will have the bananas stuffed inside and in style 1, you can taste the fried bananas on top of the pancake.

Serve your pancakes with maple syrup or honey.