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Persimmon Brown Sugar Pancakes

By
Ari Díaz
Sustain Frame
Austin, Texas
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10 Cakes
20 min
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farmers marketindulgentseasonalEasyEasyHangover FriendlyUnder 1 hourUnder 30 minutesBrunchBreakfast

late night out? maybe wake up a little later than you wanted to? these are the pancakes for you.

these persimmon brown sugar pancakes make you feel like you woke up early, got ready, and headed out to brunch just like you initially planned. instead, these can be made from the comfort of home!

**consuming in PJs reccomended**

for our early Sunday farmers market risers, don't forget to pick up a few persimmons so you can head home and make these from one of my personal favorite fruits of the season. we wouldn't want you to miss out on all the fun either!

Ingredients

Batter
2
cups
flour
1/4
cup
light brown sugar
4
teaspoons
baking powder
1/4
teaspoon
baking soda
1/2
teaspoon
salt
13/4
cups
miller lite
or any beer you have leftover in your fridge from Saturday night ;-)
1/4
cups
butter
let it melt, then cool
2
teaspoons
vanilla bean paste
can substitue with vanilla extract
1
large egg
2
ripe persimmons
Plating
1
persimmon
as needed
brown sugar
as needed
ny maple syrup
preferred, but any maple syrup will technicallyyyyyy work (-.-)

Directions

Step 1

get a bowl, add, and mix all your dry ingredients

Step 2

make a well in the middle of the dry ingredients and whisk wet ingredients until combined

Step 3

finely chop two persimmons, and gently fold into the batter

Step 4

heat a buttered pan on low-medium heat

Step 5

add pancakes about 1/4 cup at a time until you have a fat stack of persimmon goodness

Step 6

top with more persimmons, maple syrup, and some more brown sugar for good measure :)