Sunday, 28 September 2014

Let's Have Some More of Less is More!

Fritelle Dolce con Cachi & Mirtilli Rossi
Persimmon & Cranberry Pancakes

How much fun, how much amazement and how much breakfast can be conjured-up from 1 egg, 1 persimmon, 1 handful of cranberries, 1 cupful of flour and 1 cupful of yogurt?

Quite a lot as you can plainly see!

This was my Sunday-morning treat for this week- but you know what? YOU can make these any day of the week! Isn't that amazing?!? 


Not magic, not sorcery- and not rocket-science either- these little pancakes are quickly made... and eaten even quicker still!

I wanted to make something using the first of the fresh persimmons that I have bought this year- and these were the perfect choice! Not even I expected to be able to make something so wonderful using so little! Which is pretty amazing in itself- I mean... I did invent the art of making something from nothing, after all!


As I said- incredibly, all that was needed to make 8 little pancakes was 1 egg, 1 persimmon, 1 cup of flour, 1 cup of yogurt, 1 handful of dried cranberries, a pinch of salt, a teaspoon of sugar, a half teaspoon of baking powder, a teaspoon of cinnamon and a nice tablespoon of honey to make them extra yummy at the end!


It's the little things that make us the happiest- so I kept these pancakes small, packed them full of goodness... and even had a little of that fresh and juicy persimmon left over to serve on the side... and what seemed like very little at the beginning became more than enough at the end!

Step one is of course to peel and core the persimmon- very easy as you can see- just a little triangular cut and your done! They are lovely and juicy and soft inside when they are nicely ripe like this!


Then, simply cut into a relatively fine dice.

Mix the egg yolk and yogurt together in one bowl. In another, the flour, baking powder, sugar and cinnamon. In a third bowl, whisk the egg white until it is nice and fluffy and firm.


Stir the flour into the egg yolk and yogurt, whisk it in well until nice and smooth and then add the stiff and fluffy egg white, folding it in gently until the batter is nice and smooth. Let the baking powder do it's stuff for 3-4 minutes and then add 2/3rds of the diced persimmon and a handful of cranberries. Stir in well, get your frying pan hot...


Although I do like to keep things lean... a good pat of butter makes for a better pancake! Keep the heat moderate, so that they cook all the way through and don't simply get dark on the outside and remain raw on the inside.


As soon as the bottom becomes firm enough that the pancakes slice loosely from the bottom of the pan, gently flip them over and continue frying until they are a delicate, delicious, golden brown- mmm!


And yes- I really managed to get EIGHT yummy little pancake out of 1 egg and 1 persimmon!


With a scattering of extra persimmon and a few cranberries- all it took was a tablespoon of honey to take these beautiful little babies up to a much, much higher level!


These will be made again... oh YES, they will be made again! Word!!!


Less is more, it's true... but maybe... next time I will make even more! Just sayin' !


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