Upside Down Persimmon Pancakes

Introduction: Upside Down Persimmon Pancakes

Upside Down Persimmon Pancakes Recipe:
1.5 cups all-purpose flour
3 1/2 tsps. baking powder
1 tsps. salt
1 1/4 cups milk (I used coconut)
1 egg
3 tbsps. butter (melted)
2 cups fuyu persimmons (diced)

Recipe Directions: On medium heat place a skillet with a small amount of oil and let warm up. In a large bowl sift dry ingredients add egg, milk, and pour melted butter quickly stirring so the butter does not firm up. Let batter settle for a few minutes; pour batter in skillet add a few diced persimmons. Flip the pancakes after a few seconds and let cook on the other side. Once done serve with butter, warm maple syrup, or honey.

Teacher Notes

Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

Be the First to Share


    • Backyard Contest

      Backyard Contest
    • Dessert Speed Challenge

      Dessert Speed Challenge
    • Finish It Already Speed Challenge

      Finish It Already Speed Challenge