This is a really easy recipe and quite delicious, especially when hot off the griddle. They're good for breakfast, brunch, snacks, and even dessert.
Mix up a standard pancake batter (adding cinnamon, nutmeg, cardamon, or ginger to taste are all good ideas though).
Slice your banana(s) on the bias (diagonally) so it has more surface area to cover with batter. Slices must be thick enough not to bend under the weight of the batter and thin enough to cook batter on griddle (1/4 inch is ideal).
Dip slices in batter and fry on hot griddle like you would regular pancakes. I found the whole process worked easier with chopsticks.
Serve immediately or refrigerate for up to 4 days (that's a guess, I think we had ours longer than that, but I made quite a lot of them).