Persimmon Pancakes
These fluffy, sweet persimmon pancakes are made with persimmon pulp for a wholly unique flavor and they're ready in 20 minutes!
Servings: 4
Calories: 255kcal
Equipment
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 tbsp sugar
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp cloves
- ¼ tsp salt
- 1 egg beaten
- 1 cup milk dairy or non-dairy
- 2 tablespoons vegetable oil
- 1 cup persimmon puree
Instructions
- Sift together the flour, baking powder, salt, sugar, and spices in a medium bowl.
- Mix together the egg, milk, vegetable oil, and persimmon in a large bowl.
- Stir the flour mixture into the persimmon mixture until no flour clumps remain. The batter will be lumpy.
- Heat and oil (or butter) your fry pan over medium heat.
- Using a ⅓ cup measuring cup, pour batter onto your fry pan.
- Cook for 2-3 minutes per side until golden brown.
- Serve immediately.
Video
Notes
Make sure the persimmon are completely bletted/overripe to the point where they are mushy. Then, pulse them in a food processor to break up the chunks and help it incorporate into the batter.
You can use 1/4 cup measuring cup instead of 1/3 cup for smaller pancakes.
If using frozen persimmon pulp, make sure it is completely defrosted and at room temperature before using.
Nutrition
Calories: 255kcal | Carbohydrates: 51g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 187mg | Potassium: 527mg | Fiber: 1g | Sugar: 6g | Vitamin A: 159IU | Vitamin C: 39mg | Calcium: 190mg | Iron: 3mg
