Coconut & Blueberry Pancakes With Creme Fraiche & Orange Syrup

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 1/2 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.