Autumn Breakfast: Pancakes with Persimmons

Autumn Breakfast: Pancakes with Persimmons

Ripe pulp of persimmon is added to the pancake dough, giving it an unusual taste.


• Puree persimmon — 300 ml.,
• Flour — 170g.,
• Eggs — 2 pcs.,
• Milk — 300 ml.,
• Sugar 2 tbsp.,
• Salt — pinch,
• Baking powder — 1 teaspoon,
• Cinnamon — pinch.


1. Peel the persimmons, pulverize the pulp in a puree.

2. Beat eggs with sugar until lightening, pour the milk, add a pinch of salt and mix again.

3. Sift the flour, add cinnamon and baking powder. Gradually enter into the egg-milk mixture. Stir to avoid lumps.

4. Add persimmon and vegetable oil in the dough, mix.

5. Grease the frying pan with vegetable oil using a cooking brush.

6. Fry pancakes from two sides to rosy. Serve with sour cream or honey.

Bon Appetit!!!

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