These persimmon pancakes are made with the pulp of the sweet persimmon fruit and full of almonds. They’re a delicious winter breakfast!
Happy pancake Sunday!
Previous pancake Sunday recipes, in case you missed one.
- Oatmeal pumpkin pancakes
- Pumpkin protein pancakes
- Apple spice pancakes
- Cinnamon pear pancakes
- Cranberry almond whole wheat pancakes
This week persimmon is the fall fruit of choice. Up until last winter I can’t recall ever having a persimmon. I’m sure I did in a dessert at one point or another, but I had never eaten the fruit whole. So, I bought one, brought it home and then stared at it on the counter wondering how the heck to eat the thing. I assumed it was like an apple, just wash and bite into it so, after a few days when I thought it felt ripe enough that’s exactly what I did.
Then proceeded to spit the entire thing out in disgust.
Have you ever tasted persimmon skin? Don’t. It’s the most bitter, chalky tasting nastiness ever.
Some quick googling informed me that was not how you eat a persimmon at all. Rather, you cut off the top and scoop out the flesh. Kind of how you would with a kiwi (although their skin is actually edible.) So that’s what I did and the fruit redeemed itself with a deliciously sweet and juicy flesh.
After that first shaky encounter, we ended up having quite the relationship over the winter months. It might be the only fruit in history that has ever pulled off the whole dessert by itself thing in my mind. No matter how sweet and in season any other fruit is, I’ve never considered it dessert. It’s fruit, not a substitute for chocolate, ice cream or cookies. Persimmon, however, actually passed as dessert many a nights when perfectly ripe. Anything that can do that deserves to be incorporated into breakfast, no?
These pancakes came out thick, dense and full of the sweet persimmon flavor. No need for sugar, the fruit does all the work. Toasted almond slices were the perfect thing to balance out the sweetness.
Dessert for breakfast?
- ½ cup AP flour
- ½ cup whole wheat pastry flour
- ½ cup milk
- pulp from 1 persimmon
- ¼ cup toasted sliced almonds
- 1 egg
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon vanilla extract
- Combine all ingredients in a medium bowl and whisk together.
- Pour batter onto pancake skillet or pan that has been heated to medium and greased.
- Cook for 1-2 minutes per side until pancakes are cooked through.
Have you ever had a persimmon?
What’s your favorite winter fruit?