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."
Recipe information
Yield
8 Servings
Ingredients
Pineapple Marmalade
1
3
1
Whipped Crème Fraîche
1
1
Pancakes and Assembly
2
1
2
2
12
4
Need to make a substitution?
Preparation
Pineapple Marmalade
Step 1
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
Step 2
Whisk crème fraîche and sugar in a medium bowl until thickened, about 2 minutes.
Pancakes and Assembly
Step 3
Preheat oven to 200°. Whisk flour, salt, eggs, milk, 4 tablespoons butter, and 1 cup water in a medium bowl.
Step 4
Heat 1/2 tablespoon 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.
Step 5
Serve pancakes with pineapple marmalade and whipped crème fraîche.
Step 6
Do Ahead: Marmalade can be made 2 weeks ahead. Cover and chill.