Look at that buttery, persimonie, pecanie, syrupie goodness! Can I get a hallelujah!
We woke up to a rainy chili morning. I fell asleep thinking of all of the persimmon pulp I have in my refrigerator and was determined to put some of it to use this morning.
I dreamed of pancakes. Persimmon pancakes to be precise. "Hmmmm" I wondered to myself. "I wonder if there is a persimmon pancake recipe out there in the world floating around somewhere?"
The answer to my question was - not many. I was going to have to put on my baker pants and make one up.
Oh the persimmonie pressure!
Where do you find persimmons? Well, I live in Missouri and I find the persimmons on the persimmon tree in my mom's neighbors back yard.
Does that help? NO? The American Persimmon (Diospyros virginiana) is native to the eastern United States and is higher in nutrients like vitamin C and calcium than the Japanese Persimmon. Its fruit is traditionally eaten in a special steamed pudding in the Midwest and sometimes its lumber is used as a substitute for ebony, e.g., in instruments.
No tree available? The store's might carry them.
Better? Now that you are up to speed, let's continue with the recipe.
Go to your mom's neighbors back yard tree and pick persimmon's. A TON of persimmon's. Bucket after bucket after bucket. If you don't the deer will eat them all up! Take them home and rinse them off. Remove the stem's and place a few in your grinder (I'm not exactly sure what the technical term is for this device but it grinds the persimmons up and the pulp comes out the little holes at the bottom and you are left with the seeds.
It super hard work!! Employ your mom or your kids or a friend. Just remind them that they will be rewarded with persimmon cookies, puddings, cakes, breads, pies, pancakes....
Measure out a cup and bag it up, keep going. Bag, after bag, after bag, after bag, after bag. Are you getting this? Are you writing it down? Stick a few in your fridge for your all the delectables you will be making in the next couple of days. Stick the rest of the bags in the freezer for future delectables (spell check is not happy with me. It seems I made up a bunch of new words today).
Now, make these pancakes!
Persimmon Pecan Pancakes - Gluten Free
Yield: 4 servings
Ingredients:
Yield: 4 servings
Ingredients:
- 2 cups Pamela's Baking and Pancake mix
- 1 t. cinnamon
- 1/2 t. ginger
- 1/2 t. allspice
- Pinch of cloves
- 2 eggs
- 1/2 cup persimmon pulp
- 2 cups almond milk
- 1/2 cup chopped pecans
- Butter or Pam for skillet
- Butter, powdered sugar and syrup for serving
Instructions:
- Mix your dry ingredients in a bowl. Add your wet ingredients to the dry. Mix them up together, stir in pecans.
- Heat up your skillet to medium heat. Melt some butter or spray with Pam. Pour pancake batter depending on the size you prefer into skillet.
- Heat until bubbles form and the sides are firm, flip and heat for a few more minutes.
- Serve with butter, powdered sugar and syrup (or whatever your heart desires!).
Servings: 1 pancakes
Calories: 433
Total Fat: 28.3 g
Cholesterol: 62 mg.
Sodium: 398 mg.
Protein: 5.9 g.
Don't forget to link up your pumpkin recipes on the blog hop!
~ Enjoy!
