Golden pancakes with persimmon and nuts

Ingredients for 2 servings:

• 125 g flour
• 2 eggs, size M
• 190 ml milk
• 1 pinch of salt
• 1 pinch of turmeric powder
• 1 tsp sugar
• 2 persimmons
• 6 walnuts
• some butter for sautéing
• some oil for frying
• powdered sugar or cinnamon sugar for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Mix the pancake ingredients thoroughly with a mixer and let the batter rest for about 1/2 hour. In the meantime, peel the persimmons (you can also use them unpeeled) and cut them into bite-sized cubes. Crack the walnuts and roughly chop them. Fry the pancakes in a pan with hot oil and keep them warm in the oven at about 40°C. This recipe makes 2 large pancakes. Melt a good knob of butter in another pan, add the persimmon cubes and walnuts, and sauté for about 4 minutes. Place one finished pancake on a plate and cover one side with the persimmon-nut mixture. Fold the other half of the pancake over the top. Repeat with the second pancake. If desired, sprinkle with powdered sugar or a sugar-cinnamon mixture.