10 minutes
Cook Time
15 minutes
Cooking Level


  • 1 Pure Flavor® Alonna Canary Melon, divided
  • 3 large eggs, whites & yolks separated
  • 2 cups all-purpose flour
  • 1 ¼ cups milk
  • 4 tbsp unsalted butter, melted and cooled
  • 3 tbsp confectioners’ sugar
  • 2 tsp baking powder
  • ½ tsp kosher salt
  • ½ tsp vanilla extract
  • ¼ tsp cream of tartar
  • Fresh mint, for garnish
  • Non-stick cooking spray
  • Maple syrup, for serving
  • Butter, for serving


Step 1

Whisk together the flour, confectioners' sugar, baking powder, and salt in a large bowl.

Step 2

Halve the melon, scoop out the seeds, remove the rind, and dice into small cubes. Set aside half of the diced melons and blend the remaining until smooth.

Step 3

Whisk together the milk, melted butter, vanilla, melon puree, and egg yolks in a medium bowl until combined.

Step 4

Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.

Step 5

Stir the milk mixture into the flour mixture until just combined. Fold in one-third of the beaten egg whites to the flour-milk mixture. Then gently fold in the remaining egg whites until just combined.

Step 6

Heat a large non-stick skillet over medium-low heat with cooking spray. Pour ½ cup of batter into the pan, once bubbles begin to form, flip over. Continue until all batter is used.

Step 7

Serve immediately with the remaining diced melons, fresh mint, butter, and maple syrup.

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