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Cornmeal Pancakes with Cinnamon Persimmons

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
10 mins
Cook Time
10 mins
Servings: 2 to 3 servings
Course: Breakfast
Cuisine: International

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 whole milk
  • 2 large eggs
  • 2 tablespoons melted butter
  • 1 tablespoon maple syrup
Persimmons
  • 2 Fuyu persimmon
  • 3 tablespoons melted butter
  • 1 tablespoons maple syrup
  • ½ teaspoon cinnamon
  • Pinch of salt
  • ¼ cup toasted walnuts for topping

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. To finish the pancakes, top with the persimmons, a sprinkle of the toasted walnuts, and a sprinkle of cinnamon.