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Banana Pancakes with Pineapple - Crème Fraîche for Breakfast - Day 12 of 30 #CremeFast

2/25/2017

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Banana Pancakes w/ Pineapple (and Crème Fraîche)

​Ingredients:

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 fraîche
  • 1 tablespoon sugar
Pancakes
  • 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

Preparation:
  • 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 to save time in the morning. Store covered and chilled.
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  • Home
  • Shop
    • Online Store >
      • e-Gift Cards
      • Bakers' Butter
      • Meadow Butter
      • Creme Fraiche
      • Creamery Merch
    • Farmers Markets
    • Kriemhild Kupboard
    • Locations
  • Wholesale
  • About Us
  • Contact
  • Recipe of the Month