Prepare the simmered persimmons: Peel the persimmons and cut into 1 cm wedges. (I used seedless persimmons for this recipe.)
Put the persimmons, sugar and butter in a frying pan and stir them up. Cover with a lid and cook over medium heat, stirring occasionally.
Take off the lid after 3 minutes.
Continue cooking over medium-low heat for another 3 minutes, stirring constantly. Turn off the heat when the persimmons are translucent.
Arrange the cooked persimmons in a spiral pattern in the frying pan.
Whisk together the pancake mix, egg, sugar, and milk in a bowl.
Melt the butter by microwaving it in a heat-proof dish for about 20 seconds at 600 W, then whisk it into the batter in Step 6.
Gently pour the batter into the frying pan. Cover with a lid and cook for 8-10 minutes over the lowest possible heat, while keeping an eye on it.
Turn the heat off, and leave it as is for five minutes.
Remove the lid and run a rubber spatula around the pan to loosen the cake so that you can remove it easily.
Invert a large plate on the frying pan. Holding the plate and frying pan, invert the cake onto the plate.
The finished cake will look something like this.
Story Behind this Recipe
This is the frying pan cake I always make. I've made it with apples and Asian pears, so this time I wanted to try making it with persimmons. I figured Asian pears and pesimmons had about the same degree of sweetness, so I used almost the same amount of ingredients for this recipe.
The sweetness of the cake varies, depending on the sweetness of the persimmons. (Increase or decrease the amount of sugar to your liking when you cook the persimmons.) Keep an eye on the cake, and adjust the cooking time according to the size of your frying pan and heat source.