Easy like a Sunday morning.
These Fall Cinnamon Persimmon Pancakes are a perfect morning treat in the lead up to Christmas.
Easy, peasy, persimmon squeezy – they can be made in a matter of minutes, and are so simple you’ll probably wonder why you have never tried it before.
Using a basic pancake recipe, adding some slices of persimmon and a sprinkle (or a dash, depending on preference) of cinnamon; voila, you have pancakes with a very wintery twist.
Using cups and spoons only to measure the ingredients, it requires no messy weighing of all sorts:
- 2 tablespoons white sugar
- 1 cup all-purpose flour
- One persimmon (at least)
- Ground Cinammon
- Maple Syrup (to serve!)
In a bowl, mix the flour, sugar, salt and baking powder. Make a ‘well’ in the centre and pour in the milk, oil and egg. Combine, mix and stir until smooth!
Now, slowly add as much ground cinnamon as you wish…
Slice the persimmon into thin slices (aim for no bigger than half a cm really), and heat a lightly oiled frying pan over a medium heat.
Place one slice of the persimmon in the middle of the pan and flip a couple of times for about 20 seconds maximum, before scooping one spoonful of batter onto the pan, on top of the persimmon. Brown on both sides and serve up hot with maple syrup! This recipe gave me the chance to use my mouth-watering Maple syrup from Maine…