Saturday, November 2, 2013

Persimmon pancakes

It's persimmon time again! I made a double batch of persimmon bread last week and that recipe is still amazing. This morning I tried this pancake recipe, which is tasty but not as thick and fluffy as I prefer. Next time I might try this one.

3 T melted butter
pulp from 1 Hachiya persimmon
1/4 c yogurt
1 c milk
2 eggs
1 t vanilla
1/2 c oat bran (or oats ground in the food processor)
1/2 c cornmeal
1/2 c flour
2 t baking powder
1 t baking soda
2 t brown sugar
1/4 t salt

Separately whisk together wet ingredients (butter through vanilla) and dry ingredients (oats through salt) then whisk wet ingredients into dry ingredients. Let sit for a few minutes while the pan heats up and the batter thickens (it will still be runny). Cook pancakes with 1/4 c worth of batter each.

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