We LOVE persimmons in my house. My kids eat them like apples, and I absolutely love them. But this special fruit gets a bad rap sometimes. Our last batch of persimmons were not actually purchased from the grocery store, but regifted to us by a friend who had received a bag from another friend but was too polite to say that she actually hates persimmons! Well, never fear – we happily took them off her hands. 🙂
There are two types of persimmons which are common: one kind is called the Hachiya Persimmon fruit which is very tart until it is perfectly ripe, then it turns sweet. The texture is also different – it has a squishy, gelatinous interior when bitten into (Hint: this is not the kind that we like).
The best persimmons (in my humble opinion) are Fuyu persimmons. These have a firm, apple-like consistency and are very sweet. You could easily enjoy them plain, in baked goods, with yogurt, in salad or any other way that pleases you. Both kinds can be found seasonally (fall/winter) in most grocery stores.
Fuyu persimmons are what was used in this recipe. But before we get to the recipe instructions – why did I choose persimmons to put in my pancakes?
Well, (aside from the fact that we had just been given a whole bag of them) one reason is because the persimmon fruit is something that is a little less common in our everyday diet, and I’m always looking to introduce more variety of natural foods into what we eat. I believe that God made a vast, and wonderful variety of foods that stretches far beyond what is in our grocery store produce aisle, and each thing there brings unique flavor, nutrients, and health benefits to our bodies and taste buds. So that’s one simple and easy way to answer.
Another reason is because persimmons are actually an incredibly nutritious fruit. They are packed with antioxidants and fiber, to the point where one persimmon fruit contains a quarter of the recommended daily fiber for women! Further research on my end has taught me that the nutrients in this fruit can help reduce blood pressure, help reduce inflammation in your joints and body and they also help promote eye health. Amazing how one fruit, naturally grown off the vine, can provide so many benefits for our bodies.
The final reason is–like I mentioned, I just love persimmons and so do my kids! So this recipe is a win-win for all of us.
This recipe also uses a blend of half whole, home-ground wheat but you can use all-purpose flour as well and half all purpose flour. But you can use all-purpose flour only, and that works just fine. Just note that you may need to use slightly less milk, since whole wheat flour can require a bit more moisture in recipes than all-purpose flour.
Let me also just say that I did not grow up on homemade pancakes, but if I can spare the extra 10 minutes to assemble them – they really are way better!
|Prep Time:||15 MIN|
|Cook Time:||3-5 MIN|
|Total Time:||20 MIN|
- 1 1/2 cups Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- ¼ tsp Cloves
- 2 Tbsp Butter
- 1 1/2 cups milk *Can be substituted for almond or oat milk
- 1 Tsp vanilla extract *can replace with almond extract for a twist in flavor
- 1 1/4 cup Persimmon Purée (See below)
- 2 large Persimmons, or 3 small
- 1 Tbsp Water for the purée
- 2 Eggs
- 1/3 cup maple syrup *Or substitute for 3 Tbsp brown sugar
- Butter, Whipped cream, powdered sugar, nuts, maple syrup, add’l sliced persimmons.
Mix together all of the first 6 (dry) ingredients in a medium sized bowl and set aside.
Peel the persimmons using a potato peeler, removing the tops and any seeds at the center. Place the remaining pieces of peeled persimmon into the blender with 1 Tbsp water and purée until mostly smooth. If you’re having difficulty getting a smooth texture, you can add the milk to the purée mixture and blend all together.
Separate the egg yolk from the whites. Add the persimmon purée, egg yolks, and remaining wet ingredients to the dry ingredient mixture. Whisk together until just mixed and there are no flour pockets. Fold in the egg whites with a spatula.
Heat 2 Tbsp butter in a skillet, and pour ⅓ cup of the batter into the pan for each pancake. Cook for 3-5 minutes on medium-low heat, flipping when necessary. Keep in mind that these are thicker pancakes, so cooking for a little longer on low heat will serve you well.
Serve immediately with butter, powdered sugar, whipped cream and any other of the desired toppings.
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