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
2 fuyu persimmon
3 tablespoons melted butter
1 tablespoons maple syrup
½ teaspoon Frontier Co-Op Vietnamese 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.
Keywords: whole wheat pancakes, persimmon pancakes