I posted this recipe previously here on What About Watermelon (although the one below is revised slightly, replacing the maple syrup with whipped cream), but like many of the recipes I post, I didn’t actually make and taste it myself – until now.
I’m not sure why I’ve never made it. It’s not like I haven’t had the opportunity or the ingredients. I make pancakes two or three times a month (almost always on a Saturday morning) and I have watermelon in my fridge pretty much all the time.
The original recipe called for maple syrup, but I liked the way the watermelon tasted with the vanilla milkshake I made earlier this month, so I swapped out the syrup for whipped cream. If you’d like, feel free to keep the syrup. Either way, it’ll be a breakfast you won’t forget!
WATERMELON-STACKED BREAKFAST PANCAKES
INGREDIENTS
1 tablespoon butter
3 6-inch hot pancakes
1 1/2 cups minced seedless watermelon
Whipped cream
INSTRUCTIONS
Place a hot pancake on a warmed plate, top with a layer of whipped cream and sprinkle with watermelon. Continue the process with the second and third pancakes. Enjoy.
Looks yummy and sounds easy!!
It was yummy and very easy. I’d make it again, for sure. I’m actually curious to see if I can mince/mash some watermelon and add it directly to the pancake batter. That might be interesting.
Looks yummy but I haven’t tried it yet.