Dessert and breakfast come together and it is heavenly. Soft pancakes, layered with whipped cream and jam is drizzled with honey and topped with vibrant persimmons.
By Christina Soong-Kroeger
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.
- 2 cups self-raising flour
- 3 tablespoons sugar
- 3 eggs
- 1.5 cups milk
- 2 teaspoons vanilla bean essence
- 90 grams unsalted butter
- 150 mls cream
- 4 tablespoons apricot jam
- 4 tablespoons ginger jam
- 3 ripe persimmons, peeled, stoned (if necessary) and diced
- 60 mls honey
- Sift flour into a large mixing bowl and add sugar. Stir and then create a well in the centre.
- Break in eggs and then add milk and vanilla. Whisk until smooth.
- Heat up a small fry pan and then add 20 grams (approx.) butter.
- Pour about ½ cup of mixture into the pan and swirl it around so it coats the pan evenly.
- Cook for about 3-4 minutes over a low-medium heat until air bubbles break evenly on the surface. Flip over and cook for another 2-3 minutes or until cooked through.
- Remove to a plate to cool and repeat with the rest of the mixture -- adding a little pat of butter each time -- until you have 8 pancakes.
- Whip cream until firm.
- To assemble cake, place one pancake on a plate and then spread with apricot jam. Add another pancake on top and then spread with ginger jam. Continue stacking, alternating jams as you go.
- When you get to the top, spread the whipped cream all over the top of the jam layer (an offset spatula is good for this) and then decorate with persimmons, reserving the remainder to serve with individual slices of cake.
- Dribble over the honey so that some runs down the edges and serve.
You can of course use only apricot or ginger jam.
Christina publishes The Hungry Australian - a collection of recipes, reviews and stories about food - and is a regular contributor to Sumptuous. Her writing has appeared in the China Daily and That’s Shanghai while her photography regularly appears on Foodgawker, Tasteologie and Photograzing. After eating her way around Shanghai, London, Hong Kong, Leeds and Melbourne, she now calls Adelaide, South Australia, home again.