Cornmeal Persimmon Pancakes

Overview

Since I was diagnosed with high blood lipids, I have tried to avoid foods high in oil, sugar and calories, but I still have to continue to eat delicious food, otherwise life will be boring, haha. Now is the season when persimmons are sold on the streets. Served with cornmeal pancakes without any seasoning, they are the most simple and natural beauty. The cake with this ratio does not taste that soft, but it is dry and sweet. Suitable as a snack to satisfy your cravings.

Tags

• staple food
• home cooking
• cornmeal
• persimmon puree

Ingredients

Steps

1. 1 Wash the persimmons.

   

2. 2 Peel off the skin and stems, and take out 137 grams of persimmon puree.

   

3. 3 Add an equal amount of cornmeal.

   

4. 4 Knead into dough.

   

5. 5 Cut into slices about 1 cm thick and use a dumpling wrapper mold to carve out round cakes.

   

6. 6 Place the non-stick inner pot in the electric pressure cooker, select the pancake button to preheat for a few minutes, and add the round pancakes.

   

7. 7 Re-select the pancake button, deflate it after 30 minutes, take it out and enjoy.

   

8. 8 Golden cornmeal persimmon pancakes, lightly browned on the bottom.