Buttermilk banana hotcakes

I have tried so many different pancake, crepe, hotcake recipes. Sometimes they come out undercooked because they're too thick, or overcooked and rubbery. This is the best happy medium that's fluffy enough without being rubbery but doesn't take an age to cook which means that outside gets burnt in the mean time.

Banana makes the hotcake darker than the the sans banana version would be

Source: http://www.joyofbaking.com/breakfast/ButtermilkPancakes.html
This recipe was first tried almost a year ago but this present post includes the addition of banana.

Ingredients (makes 8)
1 cup flour
¼ tsp salt
¼ tsp baking soda
1 tsp baking powder
1 egg, beaten
2 bananas, mashed
1 cup (240ml) buttermilk (or 1 cup milk + 1 tsp acid e.g. lemon juice or white vinegar)
3 tbsp (40g) melted butter

Method
1) Mix the wet ingredients. Mix the dry ingredients in a separate bowl.
2) Create a well in the dry ingredients and pour in the wet ingredients. Slowly incorporate the dry into the wet with a whisk. Whisk until just incorporated but do not over beat. Note that the batter must be cooked almost immediately after mixing, do not allow to rest. The baking soda will react immediately with the acid to produce the 'lift' that makes the batter fluffy.
3) Warm up a non-stick pan and pour in a bit of oil. Wipe off excess with kitchen paper.
4)  Using a scoop, pour on the batter from a height of 10cm above the pan. This creates a nice round shape.
5) Flip in one swift stroke when you see bubbles on around ¾ of the surface. Do not press down. Cook on the second side for another 30s to 1 minute and check for doneness. The banana may make the surface appear more golden brown than the non-banana version. This is normal due to the sugars in the banana. However, it has to be quite brown in order to ensure that it's cooked through.