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

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.