Easy like a Sunday morning.

These Fall Cinnamon Persimmon Pancakes are a perfect morning treat in the lead up to Christmas.

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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.

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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.

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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…

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Anyone who knows me will know that I am a massive pancake lover. I often crave a visit to The Breakfast Club restaurants just to eat their pancakes, even for dinner.

Their “Pancakes and Berries” menu item comes out topped with berries, syrup and whipped cream on top. Mmm. Another personal favourite of mine is the pancakes you can buy at Bills. With strawberries, blueberries and tons of maple syrup, I am surely in heaven.

However, rather than spending a good £7-£10 on a few pancakes, why not try making them at home yourself?

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With just a few ingredients and some practice, you could be having yummy pancakes whenever you wish! (Although, maybe not advised for health issues…) I do however, try to make my pancakes quite healthy usually, because I tend to eat them whenever I can! This recipe I am about to provide has lots of fruit, however there is some sugar within the actual pancake too – so I’d advise sharing the recipe and maybe not using this recipe all the time; although its still probably better than those sugary box cereals you can buy.

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Now, for the pancake ingredients:

1. 135 grams of plain flour

2. 1 teaspoon of baking powder

3. Half a teaspoon of salt (Not always necessary)

4. 2 Tablespoons sugar

5. 130 ml milk

6. 1 egg

7. 2 tablespoons of melted butter or olive oil

To serve with the pancakes, I added:

Homemade raspberry sauce; raspberries; blueberries; strawberries. You can also add some maple syrup if you wish.

METHOD:

  1. Mix and sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl, whisk together the egg and milk, then whisk in your melted butter.
  2. Pour the milk mixture into the flour mixture and, using a fork or a whisk, beat until the batter is smooth. Now let the batter stand for a few minutes.
  3. Heat a non-stick frying pan over a medium heat and add a dash of oil or butter – I used some Frylight 1 Cal Spray to make it a little healthier (and it tastes the same!). Now add a ladle of batter slowly, trying to ensure the thick batter is a small circle. When the top of the pancake begins to bubble, turn it over and cook until both sides are golden brown.

For my raspberry sauce to serve, I simply crushed some raspberries in a bowl and then heated the result over a saucepan until a sauce. Some people like to siv it first to get rid of raspberry bits; but I like those!

Pour the sauce (or maple syrup) over the stacked pancakes, then scatter your fruit at random. Voila! Delish.

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At my University in Roehampton, London, there is such a diverse and international bunch of students, and thanks to coming here I have made so many friends from all around the world.

However, when the year ends and summer arrives – we all have to say goodbye to those who are abroad and part ways for a good few months. Earlier this week we had to say goodbye to our friend travelling back to Norway, and so we decided we would go and have one last meal together in Central London until September – and what better meal than breakfast time?!

We travelled into Soho, and came across the cutest little corner café named ‘Toi & Moi’ selling a variety of breakfasts just down on a small side street.

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They sold mixed fruit smoothies, iced lattes in cute jars and all of the food sounded so damn good. From a full English breakfast, bacon sandwiches to pancakes with maple syrup – they seemed to have it all.

I am a true pancake lover at heart so I went for pancakes, bacon, egg, maple syrup on the side and a big iced coffee to wake me up.

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Overall the food and drink here is so worthwhile, and the look of the café also improved our visit. The décor is really trendy, with flowers on the front tables, teapots hanging from the ceiling and by the front window they have designed some rustic barrels into stools. Not sure if its just me but I definitely have a weak spot for cafes and restaurants that are looking quirky and creative, and this one certainly doesn’t disappoint.

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I definitely will be eating out more and showing ones that are worth the show! So this was my first post on food in London, I have posted the link below to the café if you wish to visit yourself.

Lots of love,

Bethany xx

https://foursquare.com/v/caf%C3%A9-toi–moi/548488c0498ebc92c597ccc2

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