Friday, November 6, 2009

Persimmon Pancakes

Moving back to California from upstate New York has obviously meant a lot of changes for us. The weather's different, the people are different, and the variety of food that's available is much larger. I mean, it's November, and we can still get tomatoes from the farmer's market. How awesome is that? And even though the sheer variety of fruits and vegetables can be a bit overwhelming at times, I've gotten to experiment with all sorts of things that I haven't used before, like persimmons.

I started by making this persimmon bread, which was tasty and pretty, but didn't taste at all like persimmons. If you're looking for a quickbread and have persimmons on hand, it's a good option, but it wasn't quite what I was looking for.

I don't know if it's the kind of persimmon that I'm using or if this is true of persimmons in general, but when Justin and I cut open our mushy little fruits and scooped the insides out with a spoon, the mush had a pretty subtle taste. It's nice - I've heard it compared to apricot - but it's not overpowering. And the problem I've been having with the recipes I've found is that they all call for a huge amount of spices, which means you don't taste the persimmons at all, and might as well be using pumpkin, or applesauce, or banana. Call me crazy, but I want it to actually taste like what it is.

So I've been tinkering with recipes that will showcase the persimmon taste a bit better, and came up with this one, based loosely on the pumpkin pancake post from earlier this week, that fits the bill.

Persimmon Pancakes
(serves 2-3 people)

1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon each salt
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1 cup milk
6 tablespoons Hachiya persimmon pulp (1-2 fruits)
1 egg
2 tablespoons melted butter

1. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon and cardamom. Set aside.
2. In a medium bowl, combine milk, persimmon pulp, egg and melted butter.
3. Make a well in the dry ingredients and pour in the wet ones, stirring until mixture is mostly smooth, but still has a few clumps.
4. Using an ice cream scoop, pour even amounts of batter onto griddle and cook first side until pancake batter is bubbling on top, and brown on the bottom. Flip, cook until done, and serve with butter and maple syrup.

The pancakes had a more distinct persimmon flavor than the really spice-heavy quickbread I made, and were delicious with maple syrup. Mmm, persimmony... that's just exactly what I was going for.


Nhi said...

That's an awesome recipe. My mom has a persimmon tree in her backyard, but the fruits are much more squat and crunchy (which is how I like to eat them).

ameixa seca said...

I've made them this week and they turned out awesome :)

Dana said...

I'm glad you liked the recipe!

Egle B said...

they are really good. thanks for sharing the recipe

NewCakeBaker said...

I just made these, but with a few changes. I used 3/4 cup whole spelt flour and 1/2 cup AP flour. I used nutmeg instead of cardamom (didn't have cardamom), and I put 3/4 cup dark chocolate chips in at the end. My kids gobbled them up enthusiastically (as did I), despite the fact that they both claim to "hate" persimmons. :-)

Thanks for the recipe- it's a keeper!


brenda fraser said...

I used Pumpkin Spice instead of Cardamon. The taste was great, my only concern is that the surface cooks fast and browns/darkens, and the inside stayed gooey. I think its the butter and I might try it next time without the butter, also to cut down on the fat.