Watermelon Sausage Pancake Sandwiches
| Serves | 10 |
|---|---|
| Ingredients | Watermelon |
Chef Dave Woolley
CD Culinary Approach
Atlanta
Chef Dave Woolley uses time-saving buttermilk baking mix as a base for the batter, adding watermelon puree to create pancakes with a rosy hue and unique flavor. A slice of juicy watermelon and a watermelon-flavored whipped cream topping carry out the theme. The pancakes are cooked into the perfect mini size and shape to sandwich breakfast sausage patties.
Ingredients
Watermelon Pancakes
1 cup watermelon puree
6 oz. buttermilk baking mix
1 egg
2 tbsp. melted brown butter, warm
Watermelon Whipped Cream
8 oz. heavy cream
6 oz. watermelon puree
2 tbsp. agave nectar
Sandwiches
20 mini watermelon pancakes
10 watermelon triangle-shaped slices
10 cooked breakfast sausage patties, held warm
Watermelon whipped cream
Steps
1. For watermelon pancakes, make puree by blending chunks of watermelon in blender on high speed until pureed. In large bowl, combine puree with baking mix, egg and butter; mix until smooth.
2. Form pancakes into mini rounds on hot griddle. Cooks until lightly browned on both sides, turning once. Keep warm.
3. For whipped cream,add all ingredients to a whipped cream canister with 2-3 charges of nitrous to ensure it all whips. Or place cream in small bowl and whip until thickened. Add puree and agave; whip until stiff peaks form.
4. To assemble, layer 1 pancake, 1 watermelon triangle, 1 dollop of watermelon whipped cream and a warm sausage patty; top with another pancake and dollop of whipped cream.
Photo courtesy of National Watermelon Promotion Board