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
Makes 8 servings
Ingredients
Pineapple marmalade:
Whipped crème fraîche:
Pancakes and assembly:
Preparation
For 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.
For whipped crème fraîche:
Step 2
Whisk crème fraîche and sugar in a medium bowl until thickened, about 2 minutes.
For pancakes and assembly:
Step 3
Preheat oven to 200°F. Whisk flour, salt, eggs, milk, 4 Tbsp. butter, and 1 cup water in a medium bowl.
Step 4
Heat 1/2 tablespoons butter in a medium nonstick 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.
