Last Saturday we had a leisurely breakfast at home before venturing out. Week day mornings are always hectic and rushed in my house so on weekends it’s lovely taking things slower and leaving the house feeling relaxed rather than stressed. For breakfast, my son wanted his usual pancake and my daughter wanted two fresh persimmons, peeled and cut up on a plate. So I obliged and then thought about how good the two things would be together, along with some whipped cream and freshly drizzled honey. So I make this cake yesterday. I hope you like it.
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Pancake Cake with Persimmons and Honey
- Total Time: 35 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
Fluffy pancakes layered with jam and whipped cream, topped with sweet persimmons and a honey drizzle. The perfect autumnal breakfast (or dessert!).
Ingredients
- 2 cups (473 ml) self-raising flour
- 3 tbsp sugar
- 3 eggs
- 1.5 cups (355 ml) milk
- 2 tsp vanilla bean essence
- 1/4 lb unsalted butter
- 1 cup (150 ml) cream
- 4 tbsp apricot jam
- 4 tbsp ginger jam
- 3 ripe persimmons, peeled, stoned (if necessary) and diced
- 1/4 cup honey
Instructions
- Sift flour into a large mixing bowl, add sugar, stir, and create a well in the center.
- Break in eggs, add milk and vanilla, and whisk until smooth.
- Heat a small frying pan and add 20 grams of butter.
- Pour 1/2 cup of the mixture into the pan, swirling to coat evenly.
- Cook for 3-4 minutes over low-medium heat until air bubbles break evenly on the surface. Flip and cook for another 2-3 minutes, or until cooked through.
- Remove pancakes to a plate to cool and repeat with the remaining mixture, adding a pat of butter each time, until you have 8 pancakes.
- Whip cream until firm.
- To assemble the cake, place one pancake on a plate and spread with apricot jam. Add another pancake and spread with ginger jam. Continue stacking, alternating jams.
- Spread whipped cream over the top jam layer and decorate with persimmons, reserving some for serving.
- Dribble honey over the cake and serve.
Notes
- For a richer flavor, use brown sugar instead of granulated sugar.
- If persimmons are not in season, substitute sliced apples or pears.
- To prevent the cake from becoming soggy, assemble it just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 100
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 100
Frequently Asked Questions
How many pancakes do I need to make for a proper pancake cake with persimmons?
Plan on at least 8 to 10 thin crepe-style pancakes for a cake with visible layers and enough height to slice cleanly. Thicker American-style pancakes can work too but require fewer layers since each one adds more height. 
Which type of persimmon is better for this recipe, Fuyu or Hachiya?
Fuyu persimmons, which are squat and firm, can be sliced and used while still slightly firm, making them much easier to work with as a topping or layer. Hachiya persimmons must be fully ripe and soft before they taste good, otherwise they are astringent.
Can I substitute maple syrup for honey in this recipe?
Maple syrup works as a direct swap but will bring a different flavor profile since it is less floral and more caramel-forward than honey. If the persimmons are very sweet, maple syrup is a good match, while honey tends to highlight the fruit’s delicate flavor better.
