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Banana Pancakes with Pineapple and Crème Fraîche

Surfing crooner, Jack Johnson shares his signature summertime recipe for banana pancakes

Banana Pancakes with Pineapple and Crème Fraîche

Serves 8

The marmalade can be made two weeks ahead. Cover and chill.

Pineapple Marmalade

½ lemon, thinly sliced, seeds removed

3 cups pineapple, finely chopped

1 cup sugar

Whipped Crème Fraîche

1 cup crème fraiche

1 tbsp sugar

Pancakes And Assembly

2 cups all-purpose flour

1 tsp salt

2 large eggs

2 cups whole milk

12 tbsp unsalted butter, melted

4 ripe bananas, peeled, sliced

To make marmalade, bring lemon, pineapple, sugar and ½ cup water to a boil in a medium saucepan. Reduce heat and simmer until pineapple and lemon are soft, 35-45 minutes. Cool completely. Whisk crème fraîche and sugar until thickened, about 2 minutes.

Preheat oven to 90°C. Whisk flour, salt, eggs, milk, 4 tablespoons of butter and 1 cup of water in a medium bowl.  Heat ½ tbsp butter in a non-stick skillet over medium-high heat and swirl to coat pan. Pour ¼ cup batter into pan, place 5-6 banana slices on top.  Cook until bottom is golden and top looks almost dry, about 2 minutes.

Flip and cook until pancake is just set and bananas are golden, 1 minute. 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.

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