Banana Pancakes With Pineapple And Crème Fraîche

1. 1

   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.

2. 2

   Whisk creme fraiche and sugar in a medium bowl until thickened, about 2 minutes.

3. 3

   Preheat oven to 200u00b0F. Whisk flour, salt, eggs, milk, 4 Tbsp. butter, and 1 cup water in a medium bowl.

4. 4

   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.

5. 5

   Serve pancakes with pineapple marmalade and whipped creme fraiche.

6. 6

   DO AHEAD:

No additional tips available.