1. Heat milk and butter until butter has melted. Set aside to cool slightly.

2. In a large bowl, mix flour, sugar, salt, baking powder.

3. In a small bowl mash bananas, add in eggs and milk butter mixture. Pour over dry ingredients mixture and mix until combined.

4. Heat pan over medium heat, put in ½ tsp butter for every pancake. (Tip: to get consistent and perfectly round pancakes, use a ice cream scoop to pour batter in the pan.)

5. Whisk labneh with the powder sugar to obtain a smooth cream. Mix maple syrup and orange blossom
water together.

6. To plate, stack three to five pancakes per person, top with a spoon of the labneh mixture, garnish with fresh fruits and pistachios. Finish with a drizzle of the orange blossom maple syrup.