Watermelon Pancake Sandwiches
Source: Chef Dave Woolley, Denver
When it comes to breakfast, fruit and pancakes are as likely a pair as cereal and milk. But instead of the usual berries or bananas, chef Woolley goes with watermelon in this pancake recipe. Layered with sausage patties and fresh watermelon slices, this summery take on a breakfast sandwich should appeal to diners of all ages.
Ingredients
Watermelon pancakes (20)
1 6 oz. package buttermilk or wheat baking mix
1 egg
2 tbsp. brown butter, warm
10 breakfast sausage patties
Whole watermelon
Watermelon whipped cream
8 oz. heavy cream
2 tbsp. agave nectar
Steps
- For pancakes: Mix pancake ingredients in bowl until blended. Cook 2-inch pancakes on greased pan or griddle and set aside.
- Cook sausage patties on same pan and set aside.
- Clean rind off watermelon and cut into 1/4-inch triangles. Set aside 1 cup.
- For whipped cream: Make 6 ounces watermelon puree by blending, not juicing, reserved cup of watermelon on high in blender.
- Add puree, heavy cream and agave nectar into a whipped cream canister with 2-3 charges of nitrous to ensure it all whips.
- For service: Add 1 triangle of watermelon to each of 10 pancakes. Then add a small dollop of watermelon whipped cream and a warm breakfast sausage. Top with another pancake and finish with a dollop of watermelon whipped cream. Serve immediately.