Note: This post for persimmon pancakes first appeared on November 13, 2011. The recipe has been edited slightly (made even better with an almond persimmon puree topping!) and the photographs updated. I’m on a mission to make persimmons the pumpkin of winter time. It’s a lovely winter fruit that doesn’t get the attention it deserves. Using ripe persimmon puree in baking is just as easy as pumpkin puree and I might even argue, tastier! Enjoy it in a stack of these hearty, slightly sweet and cozy persimmon pancakes on a cold winter morning. Text below is original (and therefore 5 years old -fyi)
These persimmon pancakes are made with the pulp of the sweet persimmon fruit and full of almond flavor. They’re a delicious winter breakfast!