Banana Pancakes with Pineapple Marmalade and Creme Fraiche

This recipe looked so intriguing I just had to make it. I was so excited I made it for dinner tonight…They’re not really pancakes, but crepes (even better though). They’re very light and not sweet-wait for the marmalade! The addition of bananas are crucial, unless you hate them, because they’re warm and buttery when cooked with the crepe. I may have put a little too much sugar in the pineapple marmalade, so be aware that if your pineapple is really ripe, put less sugar in it. The Creme fraiche whip is also light and fluffy, which complements everything else on the plate very well.

Of course from my favorite magazine Bon Appetit.



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


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.


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