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.”
- 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.