Over medium low heat, simmer together all ingredients about 1 hour, until thick syrup has formed and watermelon flavor is fully infused.
Blend with an immersion blender until smooth.
Serve over pancakes, store any left overs in the refrigerator up to 1 week.
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.
In a saucepan over medium low heat, heat mascarpone in milk until fully melted. Remove from heat.
Stir milk-mascarpone mix with Birch Benders until just combined, add additional 1/4 cup milk if necessary.
Using a 1/4 cup measure, scoop batter into pan, one or two pancakes at a time, depending on the size of your pan.
Cook until bubbles have formed and popped.
Remove from heat.
If making a larger batch, pancakes can be stored in a 200° oven while you finish cooking.
Garnish with watermelon syrup
Beautiful with fresh mint!
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