Cornmeal Pancakes with Cinnamon Persimmons

12.4.18

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One of my first jobs cooking was in the kitchen at a local country club. The chef quit and they needed someone to sling breakfast for the golfers. Not one to shy away from a challenge, I jumped in. It was quite the experience that taught me many things but I also realized how much I love cooking on a griddle, especially with pancakes.

So, when my new oven came with a griddle top, I knew pancakes were going to become more prominent in my breakfast repertoire. While my base for the pancakes doesn't change much, the toppings are constantly new. These whole wheat pancakes showcase one of my fall favorites: persimmons with a bit of cinnamon.

Whole Wheat Flour

I’ve chatted a bit about different varieties of whole wheat flour before but I always feel like it’s worth revisiting. My go-to wheat flour for pancakes is almost always whole wheat pastry flour. Using pastry flour keeps the texture of the pancake lighter than a more traditional hard wheat flour would be.

In addition to pastry flour, I’ve also found I love using Einkorn flour as a 1:1 substitute for the pastry flour. Einkorn is such a warm, light flour. Of course, you can always swap in all purpose or your favorite gluten-free mix!

Cinnamon Persimmons

I realize I’m pushing towards the end of persimmon season since we’re officially in hoshigaki time. However, if you can land your hands on fresh, persimmons make for such a lovely pancake topping.

Of course, you can always swap them out for another firm, cooler-weather fruit such as apples or pears.

Nuts

Finally, the walnuts are optional but I’m a texture person who almost always needs a little crunch. Toasted pecans would work well as a substitution or go with sunflower seeds for a non-nut crunch.

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Cornmeal Pancakes with Cinnamon Persimmons

2 to 3 servings

Prep Time: 10

Cook Time: 15

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)

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.
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.
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.
To finish the pancakes, top with the persimmons, a sprinkle of the toasted walnuts, and a sprinkle of cinnamon.

Prep Time: 10

Cook Time :15

One comment on “Cornmeal Pancakes with Cinnamon Persimmons”

Susan says:

12.6.18 at 9:14 am

I am delighted to see this recipe, as persimmons are one of my very favorite fruits (along with the tropical rambutan). I have gotten to where I exclusively use canela (Mexican cinnamon), which is the same as the original Ceylon cinnamon. I will sometimes use Korintje, when I want a really strong cinnamon flavor, but I have tried other cinnamons and just don't care much for the flavor. Looking forward to these pancakes for breakfast very soon.

Reply

hi.

Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often.

Virtual hugs, Erin (aka: e.l.l.a.)

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