Description
Fluffy pancakes layered with jam and whipped cream, topped with sweet persimmons and a honey drizzle. The perfect autumnal breakfast (or dessert!).
Ingredients
Units
Scale
- 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