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Yield: 6 servings
6 | slices | (2/3 inch thick and 3 inches round) watermelon, drained to remove excess moisture | |
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12 | (3 inch round) blueberry pancakes, cooled to room temperature (homemade or heated up from frozen) | ||
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1/2 | cup | white frosting | |
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Evenly frost the bottoms of each pancake with the white frosting.
Arrange six of the pancakes, frosting side up on a serving platter.
Place a slice of watermelon on each of the frosted pancakes on the platter.
Top each with the remaining pancakes, frosting side down.
Serve immediately or cover and refrigerate until ready to serve.
Please note that some ingredients and brands may not be available in every store.
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