In a large bowl, combine the flour, cinnamon and baking powder. Make a well in the center, and add the milk, and half of the egg. Beat until batter is smooth. Add remaining milk, stirring thoroughly. In a separate bowl, mash the bananas with the salt and sugar. Stir banana mixture into the batter. Sprinkle some parchment papaer with confectioner's sugar. Heat some oil in a skillet over high heat. Drain off any excess, and drop in enough batter to make a pancake 5-7 inches (12-18 cm) in diameter. Cook on each side until golden, working in batches if needed. Sprinkle pancakes with extra cinnamon and confectioner's sugar. Add a little lemon juice to each pancake, fold into quarters and serve hot. Original recipe makes about 12 pancakes.