prep: 10mins
cook: 30mins
serves: 4-6

Ingredients

  • 1 zest of an orange
  • 1 cup caster sugar
  • 160mL fresh orange juice
  • 80mL water
  • 4 extra large eggs, separated
  • 1/4 cup caster sugar
  • 250mL coconut milk
  • pinch salt
  • 1 cup plain flour, sifted
  • 1 tsp baking powder, sifted
  • 1 cup fresh or frozen blueberries
  • melted, unsalted butter, to grease
  • to serve
  • 200 mL Bulla Crème Fraîche
  • 1/2 cup shredded coconut, toasted

Coconut & Blueberry Pancakes with Creme Fraiche & Orange Syrup

method

  1. Use a zester to remove zest from orange. (Alternatively, use a vegetable peeler to peel rind from orange. Use a small sharp knife to remove pith from rind and cut rind into very thin strips). Stir orange zest, sugar, orange juice and water in a small saucepan over low heat for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 5-8 minutes or until mixture thickens slightly.
  2. Place eggs yolks, sugar, coconut milk and a pinch of salt in a bowl and whisk until combined. Gently fold in sifted flour and baking powder. Fold through ½ of the blueberries. In another bowl, whisk egg whites to stiff peaks and fold into batter.
  3. Heat a non-stick frypan over medium-low heat and brush with butter. Spoon 2 heaped tablespoons of batter for each pancake, into pan and cook for 2-3 minutes each side until golden and cooked through. Keep warm while you continue with the remaining batter.
  4. Arrange the pancakes in stacks of 2 on serving plates, top with Bulla Crème Fraîche and a few blueberries. Drizzle with orange syrup and a sprinkle of coconut.