Persimmon Pancakes
 
Prep time
Cook time
Total time
 
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Serves: 8-10 pancakes
What You Need
  • 1 Cup persimmon puree'
  • 1½ cups all purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon salt
  • 1½ cups buttermilk
  • 2 eggs
  • ½ teaspoon vanilla extract
  • 2 tablespoons melted and cooled butter (optional), plus unmelted butter for greasing the pan
What to Do
  1. Peel and puree' your persimmons with a blender or emulsion blender
  2. Mix the dry ingredients (salt, baking powder, baking soda, spices, flour, sugar) together.
  3. Stir in the puree', and the eggs.
  4. About a ¼ of a cup at a time, add in the buttermilk, stirring until it's totally mixed.
  5. Add the butter and stir until there are no lumps.
  6. The batter will be slightly orange and ideally, have as few lumps as possible. It will be slightly thicker than a regular pancake batter. It's recommended to use an emulsion blender once everything has been mixed in to totally incorporate the eggs and puree' with the other ingredients.
  7. Melt butter on a skillet or griddle.
  8. Pour in no more than ¼ Cup of batter on the skillet for each pancake. Cook on medium heat until golden brown. If you find that the centers are slightly moist, just cook the next batch on a lower temperature for longer.
  9. Serve a stack with maple syrup and powdered sugar.
Recipe by Mess of Greens at https://www.messofgreensblog.com/?p=1429