Pancakes with persimmons The finest dessert pancakes with an unusual ingredient in the dough - puree from ripe sweet persimmon, the taste of which is not discernible in ready-made pancakes, but it miraculously gives a very pleasant aroma and a barely perceptible fruit flavor. Pancakes though contain yeast, but they are very delicate, very delicate, and poppy gives a special aesthetic highlight! I recommend - it is very tasty with honey!
Ingredients:- Milk 500 ml
- Eggs chicken 2 pcs.
- Sugar 3 tbsp. l.
- Wheat flour 9 tbsp. l.
- Yeast dry 2 tsp.
- Persimmon 1 pc.
- Poppy 1 tbsp. l.
- Sunflower refined sunflower oil 4 tbsp. l.
- Step 1 For the preparation of pancakes with persimmons and poppy seeds, we will need wheat flour, sugar, chicken eggs, milk, ripe sweet persimmon, poppy, dry yeast, refined sunflower oil.
- Step 2 In slightly warm milk, drive in eggs, pour sugar and dry yeast. Mix with whisk until a homogeneous mixture is obtained.
- Step 3 Pour half of the flour. Stir to make the dough without lumps, and let it stand for 10 minutes.
- Step 4 In the meantime, my persimmon, remove the stem and bones in their presence, cut it arbitrarily and we rub with a blender. In the dough lay the puree of persimmons and pour poppy seeds.
- Step 5 Stir, pour the rest of the flour.
- Step 6 Mix again - the dough should be a pancake-like consistency without lumps. Pour in sunflower refined oil, mix again.
- Step 7 Fry the pancakes in the usual way on both sides, pouring the dough a thin layer.
- Step 8 Serve these pancakes for dessert with honey or other sweet soup at will.