- 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
Whisk together the flour, confectioners' sugar, baking powder, and salt in a large bowl.
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.
Whisk together the milk, melted butter, vanilla, melon puree, and egg yolks in a medium bowl until combined.
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.
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.
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.
Serve immediately with the remaining diced melons, fresh mint, butter, and maple syrup.