Cornmeal Pancakes with Cinnamon Persimmons
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Unrated
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Prep Time
10 mins
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Cook Time
15 mins
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Servings
2 to 3 servings
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Course
Breakfast
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Cuisine
International
Cornmeal Pancakes with Cinnamon Persimmons
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
Pancakes
- 1/2 cup whole wheat pastry flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 to 1/2 cup milk whole
- 2 egg large
- 2 tablespoons butter melted
- 1 tablespoon maple syrup
Persimmons
- 2 Fuyu persimmon
- 3 tablespoons butter melted
- 1 tablespoons maple syrup
- ½ teaspoon cinnamon
- Pinch salt
- ¼ cup walnuts for topping, toasted
Instructions
- Combine pastry flour with the baking powder and salt. Add the milk, egg, melted butter, and maple syrup. Give a good stir, until everything is just combined but there might few small lumps left. Let rest while heating the griddle or pan.
- Heat a skillet or griddle over low to medium-low heat and grease with butter or oil if need be. When skillet is hot (if you flick water onto the skillet, it should sizzle), take a scant ¼ cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
- To make the topping, cut or cube the persimmon into slices or pieces. Melt the butter in a pan and add the persimmons along with the maple syrup, cinnamon, and salt. Cook, stirring occasionally, until the persimmons are starting to soften but still have a bit of firmness.
- To finish the pancakes, top with the persimmons, a sprinkle of the toasted walnuts, and a sprinkle of cinnamon.
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