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.



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