What caught my eye about this recipe were the words “pancakes” and “watermelon.” Some of you might remember the Watermelon Stacked Pancakes I made last year. In that entry, I revealed that pancakes are a common Sunday morning meal at The Watermelon Guy’s house (about three times a month), so it’s understandable why I was drawn to this recipe.
What I wasn’t sure about with this recipe was the “coulis” part. Before I made this, I had no idea what a coulis was. Turns out, it’s a “thick sauce made from puréed and strained vegetables or fruits.” In other words, it’s sort of like a syrup, so this sweet topping is right at home on a stack of hot flapjacks.
And like any hard-to-pronounce culinary concoction (it’s “coo-lee”), I was little nervous that it would be hard to make. Good news: It’s not. Even better news: It’s delicious!
WATERMELON, LIME AND BLUEBERRY COULIS
INGREDIENTS
3 cups of diced watermelon
Juice of one lime
3/4 cup blueberries
Tablespoon of simple syrup (you could use coconut sugar instead)
Dash of kosher salt
INSTRUCTIONS
Dice the watermelon and put it in a skillet on medium heat. Squeeze the lime juice into the skillet and allow the juice and watermelon to warm. Once warmed (5-10 minutes), add blueberries, simple syrup and salt. Allow to cook for another five minutes. Remove half of the fruit mixture and puree in a mixer before placing it back into the skillet. Keep warm at a low temperature until ready to pour over pancakes.