This batter is as simple as any waffle batter, just add some persimmon pulp with the wet ingredients. You could also use this for pancakes. If you like the idea, but don’t have access to persimmons, just substitute cooked, mashed sweet potato or butternut squash (even pumpkin) for the persimmon.
Persimmon has a distinct flavor that might be lost with the addition of spices, but if you are substituting with sweet potato or winter squash, you may want to add some cinnamon and nutmeg to boost the flavor.
- 1 cup all purpose flour
- 3/4 cup whole wheat flour
- 1/4 cup cornmeal
- ½ teaspoon salt
- 3 Tablespoons sugar
- 1 Tablespoon baking powder
- 1 ½-2 cups milk (or buttermilk)
- ½ cup (or more) persimmon pulp
- 2 eggs, separated
- 4 Tablespoons (½ stick) butter, melted and cooled
- 1 teaspoon vanilla extract
- Combine the dry ingredients, making sure there are no lumps in the baking powder.
- Separate the eggs, and beat the egg whites until stiff with an electric mixer, or by hand with a whisk (you can skip this step if you are in a hurry, and just put the eggs in whole, no beating. It makes your waffles light and fluffy, but it is not crucial).
- Mix the yolks with 1 1/2 cups of milk and the persimmon pulp. Add the melted butter to the liquid mixture, and the vanilla.
- Stir the wet ingredients into the dry. If the mixture seems too thick for pouring, add a little more milk.
- Spoon the batter onto the waffle iron and cook for 3-5 minutes, or until your waffle iron lets you know it's done. Check it and cook to your preference. You can leave it in longer if you like crispy outsides.
- Serve with pure maple syrup, melted butter & honey, jam or molasses.
Thanks to Jason Nickey for coining the term “persaffle”