top of page

Banana Pancakes with Pineapple and Crème Fraîche

['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" thick']

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.
Whisk crème fraîche and sugar in a medium bowl until thickened, about 2 minutes.
Preheat oven to 200°F. Whisk flour, salt, eggs, milk, 4 Tbsp. butter, and 1 cup water in a medium bowl.
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.
Serve pancakes with pineapple marmalade and whipped crème fraîche.
DO AHEAD: Marmalade can be made 2 weeks ahead. Cover and chill.

Attribution for Recipes (CC BY-SA 3.0):


The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page