• 12 blueberry pancakes, cooled to room temperature (3 inch round)
• 1/2 cup white frosting
• 6 slices 2/3 inch thick and 3 inches round, seedless watermelon slices, drained to remove excess moisture

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.

Source:

Watermelon.org