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Coconut and blueberry pancakes with creme fraiche & orange syrup
Coconut and blueberry pancakes with creme fraiche & orange syrup
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Indulge in vibrant coconut-blueberry pancakes topped with crème fraîche and orange syrup for a stunning breakfast treat.
Ingredients:
  • 1 orange
  • 215.00 gm caster sugar
  • 160ml fresh orange juice
  • 80ml water
  • 4 extra large eggs, seperated
  • 53.75 gm caster sugar
  • 250ml coconut milk
  • Pinch salt
  • 250.00 ml plain flour, sifted
  • 4.00 gm baking powder, sifted
  • 250.00 ml fresh blueberries or frozen blueberries
  • Unsalted butter melted, to grease
  • 200ml Crème Fraîche
  • 32.50 gm shredded coconut, toasted
Instructions:
  • Zest an orange using a zester or peel the rind with a vegetable peeler, then remove the pith and cut the rind into thin strips. Combine orange zest, sugar, orange juice, and water in a small saucepan and heat over low for 5 minutes until sugar dissolves. Increase heat to high, bring to a boil, and cook for 5-8 minutes until it slightly thickens, without stirring.
  • Combine egg yolks, sugar, coconut milk, and a pinch of salt in a bowl. Whisk until smooth. Gently mix in sifted flour and baking powder. Fold in half of the blueberries. In a separate bowl, whip egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter.
  • Preheat a non-stick frypan over gentle heat and coat with butter. Drop 2 generous tablespoons of batter per pancake onto the pan. Cook until golden and flip, about 2-3 minutes per side. Keep pancakes warm as you make the rest of the batch.
  • Create a delightful display by stacking the pancakes in pairs on plates, adding a dollop of crème fraîche and a handful of blueberries. Finish with a generous drizzle of orange syrup and a sprinkle of coconut.

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