Step 1

In one mixing bowl, use the strainer to sift flour, salt, and baking powder.

Step 2

Quarter each persimmon. Add pieces of persimmon to the blender and blend until smooth.

Step 3

Transfer pureed persimmon to the next mixing bowl. To the persimmon, add egg, sugar, cinnamon powder, vanilla extract, almond essence, and nutmeg. Mix ingredients together well with the whisk.

Step 4

Combine the persimmon mixture with the flour mixture. Use the wooden spoon to mix together.

Step 5

Heat the griddle over high heat for 2 minutes. I used a cast iron griddle because it distributes heat very well and creates a nice crust on the outside of the pancakes.

Step 6

Lower flame medium to low. Add a small dab of the unsalted butter onto the heated cast iron.

Step 7

Use the spatula to help you pour the persimmon pancake mixture onto the buttered griddle.

Step 8

Look for bubbles that will form on the surface of the pancake. As soon as you see the air bubbles form, this is a signal that the pancakes are ready to be turned over.

Step 9

Carefully flip the pancake with the pancake spatula and cook for another 1-2 minutes or until golden brown.