I used a super ripe persimmon that was almost as deeply red as a tomato. Peel the skin and cut out the seeds and the tough area around the seeds. Please refer to the Helpful Hints.
In a bowl, add the mushy persimmon from Step 2, egg, and milk, and mix together well. Add the melted butter and continue mixing.
Mix in the pancake mix to Step 3. Pour into the muffin cups. Top with a thin persimmon slice.
Bake for 20 minutes at 180ºC.
Story Behind this Recipe
We have a persimmon tree at our house, so we always have a lot of persimmons. So of course, they get overripe and mushy. This recipe rescues them.
For those who can't wait for the persimmon to ripen completely, you could boil or microwave a persimmon to soften it and then mash it. If you do that, add about 10 g of sugar. If it's completely ripened, it tastes good even without sugar. Instead of throwing away overly ripe persimmons, turn them into a snack!!