1 zest of an orange
1 cup caster sugar
160 mL fresh orange juice 80 mL water
4 extra-large eggs, separated
1/4 cup caster sugar
250 mL coconut milk
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.