Banana Pancakes With Pineapple And Creme Fraiche
Delight your taste buds with these fluffy banana pancakes topped with a sweet pineapple marmalade and a dollop of whipped crème fraîche. The tropical flavors blend beautifully in this delicious and comforting breakfast treat.
— Constant Cookbook
Ingredients
- 1/2 lemon, thinly sliced, seeds removed
- 3 finely chopped pineapple (from about 1 medium pineapple)
- 1 sugar
- 1 crème fraîch
- 1 sugar
- 2 all-purpose flour
- 1 kosher salt
- 2 large eggs
- 2 whole milk
- 12 (1 1/2 sticks) unsalted butter, melted
- 4 ripe bananas, peeled, sliced 1/4-inch thick
Instructions
- 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, 35â45 minutes. Let cool completely.
- Whisk crème fraîche and sugar in a medium bowl until thickened, about 2 minutes.
- Preheat oven to 200°. Whisk flour, salt, eggs, milk, 4 tablespoons butter, and 1 cup water in a medium bowl.
- 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 5â6 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.
Yield
8 servings
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