by Janneke Verheij
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Janneke Verheij's Notes:
Expand1 fruit of the gods, persimmons (kaki) Ask a question about this ingredient
1 1/2 cup mixed whole wheat an all purpose flour Ask a question about this ingredient
2 eggs Ask a question about this ingredient
400 milliliters whole milk Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
pinch of salt Ask a question about this ingredient
1/2 envelop vanilla sugar (3/4 tablespoon) Ask a question about this ingredient
light brown caster sugar Ask a question about this ingredient
With a mixer, mix together the flour, vanilla sugar, baking powder, salt, eggs and milk. If you use a hand mixer: first mix the dry ingredients, make a well in the middle and poor in the eggs and some of the milk. Start mixing carefully and bit by bit eating bits of flour of the edge of the well with your hand mixer until you have a smooth batter, now add the rest of the milk and mix everything together.
Ask a question about this stepCut the persimmon in thin slices.
Ask a question about this stepWarm a pan on a medium to high fire until very warm, melt a little lump of butter and poor in a soup spoon (about 7cl) of the pancake batter. Immediately swirl the pan around to thin out the batter and make a pancake a little thicker than a crepe. Push slices of persimmon in the batter and sprinkle with half a tablespoon of sugar. You will have to work a little bit fast, because the top of the pancake will dry out quiet fast and you want to have the fruits in before that happens.
Ask a question about this stepWhen the bottom of the pancake is nice dark brown and the top dried up, flip the pancake over. This is best done with a strong sweep of the hand, it takes some practicing but once you get the feeling it’s like biking, you never forget how to do it. If you are afraid the pancake will stick to your ceiling, use a spatula.
Ask a question about this stepBake the other side of the pancake until brown; be aware that the fruit will brown faster than the pancake. Flip it back over, poor some Grand Marnier on top, flambé and eat!
Ask a question about this stepI love the name of this recipe and that persimmons are the culprit - great recipes!
Amanda is a co-founder of Food52.
thank you, it is a well deserved name, persimmon is a truly divine fruit..