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Prep
Difficulty
Easy
Time
Estimate
25 mins
Start the pancake batter first. Use a griddle or at least two skillets to speed up the process of cooking the pancakes. While most of the pancakes are staying warm in the oven, whip up the ginger pears. If you are feeling adventurous a dollop of the Persimmon Whipped Cream is a decadent addition.
Plain yogurt, maple syrup, nuts, fresh or dried fruit make lovely toppings, too.
Do you have leftover sweet potatoes? Even if they are leftover with flecks of nuts and spices just scoop up a cup and toss it in this batter. The original recipe makes enough for four generous servings, so if you have extra freeze them on a baking sheet and package in a sealed bag to enjoy later. Just pop them in the oven or toaster until heated through.
Slightly spiced, these pears are melted together with a touch of ground ginger. Feel free to peel the pears. We keep them on for the bit of extra fiber.
The soft Hachiya Persimmon is only edible when it is soft and the innards are almost liquid in texture. They have a tip, rather than the firmer variety that has a flat bottom. Peel and chop or blend this to a pulp to be whipped in with the cream. This is yummy enough to eat by itself, but is extra special dolloped on pancakes, waffles or pumpkin custards.
