These cozy pancakes are delightfully elevated with one of my favorite fruits: Persimmons. They make their debut at the farm stands in late October and peak through December and January. The most common persimmons you will find at the market are Japanese varieties- Fuyu and Hachiya. Fuyu are round and squat and can be eaten like an apple. Crunchy and sweet, they are delicious in salads. Hachiya are bright orange and shaped like acorns. When they are firm they are incredibly tannic and astringent. As they ripen they swell up like balloons and are sweet and aromatic. The flesh is soft and jelly-like and makes a wonderful puree for breads, cookies and smoothies. It freezes beautifully so I often make a big batch to have on hand.
These whole grain pancakes are full of warm flavors like cinnamon and nutmeg. The perismmon puree adds a rich honey sweetness. They are light and fluffy with golden crisp edges-the perfect pancakes for a lazy fall weekend.
Persimmon Pancakes
Description
These cozy pancakes are delightfully elevated with one of my favorite fruits: Persimmons. They make their debut at the farm stands in late October and peak through December and January. The most common persimmons you will find at the market are Japanese varieties- Fuyu and Hachiya. Fuyu are round and squat and can be eaten like an apple. Crunchy and sweet, they are delicious in salads. Hachiya are bright orange and shaped like acorns. When they are firm they are incredibly tannic and astringent. As they ripen they swell up like balloons and are sweet and aromatic. The flesh is soft and jelly-like and makes a wonderful puree for breads, cookies and smoothies. It freezes beautifully so I often make a big batch to have on hand.
Ingredients
2 cups whole wheat pastry flour, white whole wheat flour or spelt flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs room temperature
1 tablespoon maple syrup
1 cup Hachiya persimmon puree*
1 cup buttermilk
4 tablespoon butter or coconut oil
Instructions
- Combine the flour, baking soda, baking powder, salt and spices in a large bowl.
- In another bowl whisk together the eggs, maple syrup, persimmon puree, buttermilk and melted butter until well blended.
- Pour the wet ingredients into the dry and stir until just combined.
- Heat a griddle or nonstick pan over medium heat and coat lightly with coconut oil or butter. Drop about 1/4 cup batter from a small ladle or large spoon and cook until the puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip and cook until the bottom is golden, about 30 seconds. Serve with drizzle of maple syrup and persimmon puree.
*To make puree: Start with very ripe persimmons-they will take a few days to ripen on your counter top. They are ready when they are soft to the touch and the pulp is bursting from the skin. Cut the persimmons in half if there are any seeds discard. Scoop the pulp from the skin and puree in a blender or food processor. Store in the fridge or freeze for later use.
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