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1
Prepare the simmered persimmons: Peel the persimmons and cut into 1 cm wedges.
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2
(I used seedless persimmons for this recipe.)
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3
Put the persimmons, sugar and butter in a frying pan and stir them up.
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4
Cover with a lid and cook over medium heat, stirring occasionally.
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5
Take off the lid after 3 minutes.
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6
Continue cooking over medium-low heat for another 3 minutes, stirring constantly.
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7
Turn off the heat when the persimmons are translucent.
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8
Arrange the cooked persimmons in a spiral pattern in the frying pan.
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9
Whisk together the pancake mix, egg, sugar, and milk in a bowl.
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10
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.
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11
Gently pour the batter into the frying pan.
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12
Cover with a lid and cook for 8-10 minutes over the lowest possible heat, while keeping an eye on it.
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13
Turn the heat off, and leave it as is for five minutes.
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14
Remove the lid and run a rubber spatula around the pan to loosen the cake so that you can remove it easily.
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15
Invert a large plate on the frying pan.
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16
Holding the plate and frying pan, invert the cake onto the plate.
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17
The finished cake will look something like this.
