Persimmons aren’t the prettiest looking things. That coupled with the fact that the name for them in Spanish is caqui and you can understand why I wasn’t that bothered about trying them.
We also had a bit of a disaster last year with them. We were out walking the dog and, because I was intrigued by them, I asked The Washer Up to pick a few to take home. He did, and put them in his jacket pocket until we got home.
The thing is with caquis is that when they are ripe they are really soft, like an overripe rotting tomato with a tendency to split at the slightest provocation. Which is what they did in his jacket pocket. The pocket that also housed our mobile phone at the time. Ooops…
Needless to say the phone was completely jammed up, literally with persimmon jam, and never recovered. This year we took a carrier bag.
Like I said, they are really squishy when ripe so I just pulled off the stalk tops and squeezed the bright orange pulp out of the skins and pureed it in a food processor. I have no idea what else you could do with them.
So, what to do with quite a lot of persimmon puree? I saw a recipe for vegan pumpkin pancakes in Blissful Bites and thought I’d swap the pumpkin puree for persimmon. Well they are both orange.
Vegan Wholemeal Persimmon Pancakes
Makes about 12 pancakes, vegan. Adapted from Blissful Bites
- 1 or 2 tbsp cooking oil
- 150 gr (1 cup) wholemeal flour or spelt flour
- 2 tsp baking powder
- 1 tsp baking soda
- a pinch of sea salt
- 1 tsp mixed spice
- 1 tbsp maple syrup (or miel de cana) plus extra to serve
- 330 ml (1 1/2 cups) unsweetened almond milk or rice milk
- 5 tbsp (1/3 cup) persimmon puree (substitute with pumpkin puree but add 1 tbsp more maple syrup to the batter)
- 1 tbsp olive oil
To make the persimmon puree, (they need to be very ripe and squishy), take off the stalk ends and squeeze the pulp out of the skins into a processor. Blend to a smooth puree and taste. If you would like it sweeter add a squidge of honey or agave nectar.
Mix together the dry ingredients in a large bowl. In a separate bowl whisk together the wet ingredients. Stir the wet ingredients into the dry and whisk well so there are no lumps.
Heat a frying pan/skillet over a medium heat, add 1 tbsp of oil and rub it around the pan with some kitchen paper (or use oil spray). When the pan is hot add a small ladle about 4 tbsp (1/4 cup) of the batter into the pan and leave it until the edges start to get firm and the top bubbles. (You can probably do 2 or 3 at a time).
Flip the pancakes carefully and press down with a spatula, leave to cook for a few more minutes. Transfer to a plate and keep warm in a low oven while you cook the rest. You will probably need to add a bit more oil for each batch.
Serve drizzled with lots of maple syrup (or miel de cana) and a big spoonful of the persimmon puree.
So that’s Sunday brunch sorted then…