Coconut & blueberry pancakes with crème fraiche & orange syrup Recipe

For pancake Tuesday or not, these little gems are perfect for a cheeky brekky or a decadent dessert!

And if you need any kitchen-y bits to make it happen, we've got you covered with the pancake edit to end all pancaked edits over here.

Recipe courtesy of Bulla.

Ingredients

Orange syrup:

1 zest of an orange

1 cup caster sugar

160 mL fresh orange juice 80 mL water

Pancakes:

4 extra-large eggs, separated

1/4 cup caster sugar

250 mL coconut milk

pinch salt

1 cup plain flour, sifted

1 tsp baking powder, sifted

1 cup fresh or frozen blueberries

unsalted butter, melted for greasing

200 mL Bulla Crème Fraîche to serve

1/2 cup toasted shredded coconut to serve

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.
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 ó of the blueberries. In another bowl, whisk egg whites to stiff peaks and fold into batter.
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.
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.