whew, it’s been a whirlwind couple of weeks! finals are done, one quarter (out of 6) of grad school is complete, we went to victoria on a spur of the moment mini-vacation, then we packed our bags, hopped a flight, and we’re back in ca!
it’s a little strange being back – in some ways it feels as though nothing has changed…except, of course, we live in seattle, i’m in grad school, and mike’s building up his own company!
speaking of seattle, we received persimmons in our csa box, and decided to make a quick breakfast for dinner a few weeks ago. this recipe whipped up really fast, and i loved the flavor – there are some spices, but they’re not so overwhelming that you can’t taste the delicious natural sweetness of the persimmons!
since persimmons are in season, i think you should try this recipe out now!! and if you’re looking for another way to use up persimmons, try this spice bread. ok, i’m off to spend time with friends and family now – i hope that you’re all spending time with your friends and fam during the holiday season, too!
one year ago: sugar cookie cut-outs
two years ago: butternut squash lasagna
persimmon pancakes
yields 3-4 servings (12-16 pancakes)
borrowed from eat this house
- 1¼c flour
- 2T sugar
- 2t baking powder
- 1/2t salt
- 1/4t cinnamon
- 1/4t cardamom
- 1c (soy)milk
- 6T persimmon pulp (1-2 fruits, either mashed with a fork or blended with a hand held blender)
- 1 egg
- 2T butter, melted
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- place all the dry ingredients (flour, sugar, baking powder, salt, cinnamon, and cardamom) into a bowl and stir together
- in a different bowl, whisk the wet ingredients (milk, persimmon pulp, egg, and melted butter)
- pour the wet ingredients into the dry and whisk until the mixture is combined
- heat a pan or griddle, grease with butter, and pour the batter onto the surface in 1/8c to 1/4c portions (your choice!)
- flip when there are bubbles on top and the edges begin to brown
- serve with your favorite syrup, and enjoy!