Persimmon Pancakes - Video Recipe

I didn't really know about persimmons until I lived next to Little Armenia in Hollywood, California. I would walk to the local mini-mall market to see what produce was on sale. You don't see persimmons very often in regular grocery stores.

Like avocados, you have to wait until they are soft to take advantage of the sweet and pudding-like interior. They have papery skin and large seeds that are easy to discard.

If you see the bright red/orange fruit in your grocery or ethnic market give them a try sometime. And they are a nice way to add fruity flavor to your typical pancake recipe.  

No special tricks to this recipe, I just add freshly sliced persimmon to a lightly oiled heating pan and pour on pancake batter. 

For the pancake batter, I use a commercial brand. If you have a homemade recipe then use it. I can get a large box of dry pancake batter at my local 99c only Store or Dollar Tree. Regular grocery stores sell it cheap enough, too.

My recipe is the easiest and quickest thing to make and starting the day with fresh fruit is a big tasty plus.

Check out how I make a cheap$kate breakfast of Persimmon Pancakes.

Persimmon Pancakes - Video

Play it here, the video runs 2 minutes, 17 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (2 servings, using a pancake mix)

• 1 cup Pancake Mix - any favorite
• 3/4 cup water - okay to use milk for a richer pancake batter.
• Persimmon - ripe and soft to the touch. When soft just slice the persimmon in two and scoop out the flesh, leaving the seed behind. If semi-soft you can slice the whole persimmon into wedges, again leaving the seed and tougher seed shell out. 
• 1 tablespoon of cooking oil - to grease skillet. Add more when needed, depending on how many pancakes you make.
• Butter and Pancake Syrup - add as much as you like.

Directions
Prepare pancake batter according to package directions. My pancake mix calls for 1 cup of flour and 3/4 cup of water.

Mix pancake ingredients in a bowl. When mixed it will be like thick country gravy. Start to heat the pan over medium/low heat.

Use a persimmon that is ripe and soft to the touch. When soft just slice the persimmon in two and scoop out the flesh, leaving the seed behind. If semi-soft you can slice the whole persimmon into wedges, again leaving the seed and tougher seed shell out.

I like to place fruit down on the pan first so it is in direct contact with the skillet for a little caramelization. You want to pour batter against the persimmon so they stick to the pancake when you flip it.

Follow typical Pancake mixing and cooking directions. The box directions below mention the cooking time to brown each side as 1.5 minutes each....hmmm, they must be using a super hot pan!

If you want a dark brown pancake presentation, then just cook one side to get the right amount of brown, then cook the other side for a minute, to finish. Serve browned side up, on the plate.

I serve hot with melted butter and my favorite pancake syrup.