INGREDIENTS:
2 cups persimmon pulp from very ripe Haschiya persimmon
1.5 cup buttermilk ( or yogurt + milk )
2 eggs
1/4 stick butter melted
1 tsp vanilla extract
2 cups all purpose flour
1/4 cup brown sugar depending on sweetness of fruit
1/2 cup finely chopped walnuts & raisins – optional
1/2 tsp cinnamon pd
A pinch of salt
1 tsp baking soda
1/2 tsp baking powder
DIRECTIONS:
Mix wet and dry ingredients separately and then combine them slowly until batter has a thick pancake batter like consistency. Pour into 9×13 pan, bake at 325F for 45 mins or until a knife inserted comes out clean. Serve by itself or with whipped cream or vanilla ice cream.
CREDITS/NOTES:
This is good way to use the overripe haschiya persimmons, The recipe has been tweaked many times to get this final recipe that has a nice pudding like consistency. Almond flour can also be used, but gives a different consistency.