• ¹/₂ c whole wheat flour
• ¹/₂ c white flour
• ¹/₂ tsp baking powder
• ¹/₂ tsp cinnamon
• 1 egg
• ²/₃ c milk
• ¹/₂ tsp vanilla extract
• 1 tbsp vegetable oil (I used sunflower)
• 1 tbsp molasses
• ¹/₂ c watermelon

Combine the flour, baking powder, and cinnamon together in a quart-sized mixing bowl. In a separate bowl, beat the egg, then add the milk and vanilla. Add the egg and milk mixture to the dry ingredients and mix together. Add the oil, molasses, and watermelon.

Use a ¹/₄ measure cup to add the batter to a low-medium heated and oiled (or buttered) saucepan. Flip over once the pancakes begin to bubble, and remove once they are browned.

Serve with a tiny bit of maple syrup (the real stuff, not the flavored corn syrup variety!).

Tips:

• I prefer to use solely whole wheat pastry flour, i.e., no white flour, but I am out. The taste of whole wheat is well complimented by the molasses, though, so if the heartiness is too much for you, then simply change the ratios—say, 1:2 (¹/₃-to-²/₃) or 1:3 (¹/₄-to-³/₄) whole wheat-to-white—rather than eliminate it entirely.
• Use the same tablespoon to add the molasses as you did for the oil; the oil remaining on the measuring spoon will make the molasses slide right off.
• The heat of the saucepan must be kept fairly low: the moisture in the watermelon will tend to cause the batter surrounding it to cook more slowly. Turn it up too high and you’ll end up with burnt outside and gooey inside—which is much more appropriate for chocolate candies than for pancakes.

Note: Though I do enjoy cooking, I readily acknowledge that I don’t know the correct terminology for a recipe. Corrections to my ignorance-laden mistakes will be happily incorporated.