I would never describe myself as a picky eater, but there are definitely foods I tend to avoid due to bad experiences, one of those being persimmons. My family used to have a persimmon tree when I was younger and my tongue would go numb whenever I tried to eat one. I interpreted this numbing sensation as an allergic reaction and soon gave up on ever enjoying this bright and colorful fruit. However, I recently had a change of heart when I came to find out that the reason that your tongue goes numb is because the fruit contains tannins whenever it isn’t ripe enough to eat. I decided to give persimmons a second chance upon finding out this fun fact, and I’m glad I did because they’re absolutely delicious! To celebrate my newfound love for this delectable fruit, I’ve put together this easy Glazed Persimmon Pancake recipe, which I hope you will enjoy.
GLAZED PERSIMMON PANCAKES
INGREDIENTS FOR PANCAKES
Recipe Adapted from The Baker Upstairs
1 cup of flour
A pinch of salt
A pinch of cinnamon
2 Tbsp of sugar
2 1/2 tsp of baking powder
1 tsp of vanilla extract
1 cup of milk
1/4 cup of olive oil
Butter to coat your pan
INGREDIENTS FOR GLAZED PERSIMMONS
2 Persimmons (chopped into small cubes)
1 tsp of Butter
1 tsp of sugar
A pinch of cinnamon
Combine the dry ingredients into a small bowl and set aside. In a separate bowl, combine the egg, vanilla extract, milk, and olive oil and beat the mixture until smooth. Pour the dry ingredients into this bowl and continue to mix everything together until the mixture appears creamy and you’ve gotten rid of most of the lumps from the dry ingredients.
Once your pancake mix is ready, preheat a pan over low to medium heat, wait until it’s warm and lightly coat it using a stick of butter. Pour the pancake mix into the pan, making sure to form a nice round shape. Cook on one side for 2-3 minutes, and flip it over once you’ve noticed most of the bubbles in the mixture have popped and the edges of the pancake are lightly browned. Cook on the opposite side for 1-2 minutes. Repeat these steps until you’ve used up all your pancake mix.
To make the glazed persimmons, peel the persimmons and chop them into tiny little cubes. Preheat a pan over medium heat–you can use the same one in which you made the pancakes. Once your pan is warm, melt a tsp of butter. Place the rest of the ingredients in the pan and toss until they are mixed well together and the persimmons have started to brown.
To finish things off, top the pancakes with the glazed persimmons and a bit of maple syrup (optional) and you’re already to serve!
This recipe is pretty simple and a great way to make weekend brunch a little more special. I’ve already made this twice and it’s quickly becoming one of my favorite brunch recipes, so I hope you enjoy it as much as I do!
HelenP.S. Since I know somebody will probably ask, the “Love Potion” mug
is from Ban.do. 😀