Coconut and blueberry pancakes with creme fraiche & orange syrup

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How to make Coconut and blueberry pancakes with creme fraiche & orange syrup

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:30
  • Total Time : 0:40

Ingredients

  • 1 orange
  • 1 cup caster sugar
  • 160ml fresh orange juice
  • 80ml water
  • 4 extra large eggs, seperated
  • 1/4 cup caster sugar
  • 250ml coconut milk
  • Pinch salt
  • 1 cup plain flour, sifted
  • 1 tsp baking powder, sifted
  • 1 cup fresh blueberries or frozen blueberries
  • Unsalted butter melted, to grease
  • 200ml Bulla Crème Fraîche
  • 1/2 cup shredded coconut, toasted

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 4 Arrange the pancakes in stacks of 2 on serving plates, top with crème fraîche and a few blueberries. Drizzle with orange syrup and a sprinkle of coconut.

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