RECIPE: WATERMELON-STACKED PANCAKES

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.