Be generous when making your pancake batter, whatever is left is great as breakfast or lunch the next day. I can never decide what I like more; warm pancakes or cold ones the next morning. Of course I am talking about the queen of pancakes, the Dutch pancake, which is between a crepe and an American pancake. I have to admit that we (the Dutch) are not famous for our cooking and sadly for a good reason but we can make good pancakes. —Janneke Verheij
With a mixer, mix together the flour, vanilla sugar, baking powder, salt, eggs and milk. If you use a hand mixer: first mix the dry ingredients, make a well in the middle and poor in the eggs and some of the milk. Start mixing carefully and bit by bit eating bits of flour of the edge of the well with your hand mixer until you have a smooth batter, now add the rest of the milk and mix everything together.
Cut the persimmon in thin slices.
Warm a pan on a medium to high fire until very warm, melt a little lump of butter and poor in a soup spoon (about 7cl) of the pancake batter. Immediately swirl the pan around to thin out the batter and make a pancake a little thicker than a crepe. Push slices of persimmon in the batter and sprinkle with half a tablespoon of sugar. You will have to work a little bit fast, because the top of the pancake will dry out quiet fast and you want to have the fruits in before that happens.
When the bottom of the pancake is nice dark brown and the top dried up, flip the pancake over. This is best done with a strong sweep of the hand, it takes some practicing but once you get the feeling it’s like biking, you never forget how to do it. If you are afraid the pancake will stick to your ceiling, use a spatula.
Bake the other side of the pancake until brown; be aware that the fruit will brown faster than the pancake. Flip it back over, poor some Grand Marnier on top, flambé and eat!