Mascarpone Pancakes with Watermelon Syrup

How to Make

1 cup
Watermelon, Cubed, Seeds Removed
1/2 cup
Granulated Sugar
1/2 cup
1 cup
Birch Benders Classic Recipe Pancake Mix
1/2 cup
1/2 cup

For Syrup:

  1. Over medium low heat, simmer together all ingredients about 1 hour, until thick syrup has formed and watermelon flavor is fully infused.
  2. Blend with an immersion blender until smooth.
  3. Serve over pancakes, store any left overs in the refrigerator up to 1 week.

For Pancakes:

  1. Heat a griddle or skillet to medium-high heat. The pan is hot enough when flecks of water sizzle off quickly after contact. If using a cast iron pan, keep an eye on your heat as the pan will hold heat well and you may need to turn down your burner over time.
  2. In a saucepan over medium low heat, heat mascarpone in milk until fully melted. Remove from heat.
  3. Stir milk-mascarpone mix with Birch Benders until just combined, add additional 1/4 cup milk if necessary.
  4. Using a 1/4 cup measure, scoop batter into pan, one or two pancakes at a time, depending on the size of your pan.
  5. Cook until bubbles have formed and popped.
  6. Turn Once.
  7. Remove from heat.
  8. If making a larger batch, pancakes can be stored in a 200° oven while you finish cooking.
  9. Garnish with watermelon syrup

Beautiful with fresh mint!

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