Banana Pancakes with Pineapple and Creme Fraiche

By danyell923

Recipes & Menus | recipes

Banana Pancakes with Pineapple and Creme Fraiche
Chef Kenney often makes these crepe-like pancakes for his family on the weekend. He couldn't resist including them in this menu as a shout-out to Jack Johnson's 2005 song "Banana Pancakes."

8 servings

Recipe by Ed Kenney of Town in Oahu, HI

Photograph by Cedric Angeles

July 2013

Ingredients

• Pineapple Marmalade
• 1/2 lemon, thinly sliced, seeds removed
• 3 cups finely chopped pineapple (from about 1 medium pineapple)
• 1 cup sugar
• Whipped Crème Fraîche
• 1 cup crème fraîch
• 1 tablespoon sugar
• Pancakes and Assembly
• 2 cups all-purpose flour
• 1 teaspoon kosher salt
• 2 large eggs
• 2 cups whole milk
• 12 tablespoons (1 1/2 sticks) unsalted butter, melted
• 4 ripe bananas, peeled, sliced 1/4-inch thick

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Pineapple Marmalade

Bring lemon, pineapple, sugar, and 1/2 cup water to a boil in a medium saucepan. Reduce heat and simmer until pineapple and lemon are soft, 35–45 minutes. Let cool completely.

Whipped Crème Fraîche

Whisk crème fraîche and sugar in a medium bowl until thickened, about 2 minutes.

Pancakes and Assembly

Preheat oven to 200°. Whisk flour, salt, eggs, milk, 4 tablespoons butter, and 1 cup water in a medium bowl.
Heat 1/2 tablespoons butter in a medium non-stick skillet over medium-high heat and swirl to coat pan. Pour 1/4 cup batter into pan and place 5–6 banana slices on top. Cook pancake until bottom is golden brown and top looks almost dry, about 2 minutes. Flip and cook until pancake is just set and bananas are golden brown, 1 minute longer. Transfer to a baking sheet; cover loosely with foil and place in oven to keep warm. Repeat with remaining butter, batter, and banana slices, transferring to oven as you work.
Serve pancakes with pineapple marmalade and whipped crème fraîche.
DO AHEAD: Marmalade can be made 2 weeks ahead. Cover and chill.