For pancake Tuesday or not, these little gems are perfect for a cheeky brekky or a decadent dessert! Recipe courtesy of Bulla.
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Ingredients
Orange syrup:
Pancakes:
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).
2.
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.
3.
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.
4.
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.
5.
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.
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