Persimmon is my favorite fall fruit of choice. Before making this recipe, I never had eaten the whole of it. Pancakes are a real treat as a fresh morning breakfast, especially in winter. You can also store leftover pancakes in refrigerator and reheat when you crave for them; use non-stick baking paper to store in refrigerator.
Dutch baby pancakes is a foolproof, simple recipe with the goodness of pecans. Made with the sweet pulp of Persimmon, these pancakes came out dense, thick, and full of aromatic flavor of persimmon.
They’re a perfect treat to have on chilly winter morning. Additionally, you can also enjoy the pancakes with your favorite fruit and maple syrup, but it’s optional.
Ingredients
- 6 eggs
- 1.5 cups milk
- 1 cup flour
- 3 T sugar
- 1 t vanilla extract or vanilla bean paste
- ½ t salt
- ¼ t cinnamon
- 1 stick unsalted butter (1 quarter pound)
- 3 cups sliced persimmons with skins on (about 2 medium persimmons)
- ¼ cup whole pecans
- 2 T brown sugar
Directions
- 1Arrange the racks in your oven so you have a rack in the middle of the oven and at least 8" of clearance above the rack. Heat oven to 450 degrees.
- 2Using a hand mixer, blend the first 7 ingredients until combined. Do not over mix. The batter will still be slightly lumpy, but thin.
- 3Put a stick of butter in a 12" cazuela, cast iron pan or 13 x 9 x 2" baking dish. Put the pan in the oven until the butter is nearly melted. Add the persimmon slices and return to the oven until the butter begins to sizzle.
- 4Remove the pan from the oven and pour the batter over the persimmons. Sprinkle the pecans and brown sugar over the pancake and quickly return to the oven. Bake for about 20 minutes until golden and puffed.
- 5Gather everyone around the oven as you pull out this magnificent puffy pancake before it falls.Slice and serve immediately.
