Name: Banana Pancakes with Pineapple and Crème Fraîche
Yield: 8 Servings
Ingredients: 1/2 lemon, thinly sliced, seeds removed; 3 cups finely chopped pineapple (from about 1 medium pineapple); 1 cup sugar; 1 cup crème fraîche; 1 tablespoon sugar; 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

Image may contain Food Egg Plant Breakfast Dish and Meal

Cedric Angeles

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 notes