I love pancakes. That’s actually an understatement. I can’t get enough of them. When I make pancakes – usually on a Saturday or Sunday morning, though sometimes for dinner during the week – I almost always make way too many of them.
I’ve also been known to experiment by throwing random ingredients into the batter, such as bananas, apples and cinnamon, chocolate chips or, on one adventurous morning, a certain fruity pebble-like cereal (it was pretty good!). The recipe below is next on my flapjack to-do list.
WATERMELON-STACKED BREAKFAST PANCAKES
1/2 cup maple syrup
1 tablespoon butter
3 6-inch hot pancakes
1 1/2 cups minced seedless watermelon
Heat the maple syrup with the butter until the butter melts. Place a hot pancake on a warmed plate and top with 1/3 of the syrup and one third of the watermelon. Continue the process with the second and third pancake. Enjoy. (Is there any other option?!)