Recipes by Di Swann
1. Stir the flour, coconut, baking powder and sugar together in a large bowl. Make a well in the centre.
2. In a separate bowl, beat together the egg yolks, Tararua Cultured Buttermilk and lemon rind. Gently fold the buttermilk mixture into the flour.
3. In a clean bowl, beat egg whites until stiff, use a slotted spoon to carefully fold through the batter.
4. Heat a knob of butter in a large frying pan and place several large spoonfuls of mixture into the pan. Sprinkle a spoonful of blueberries onto each pancake. Cook for about 2 minutes or until bubbles form on the surface of the pancake, turn and cook the other side for about 1 minute. Keep warm in the oven, until the remaining mixture is cooked.
Stack at least 3 pancakes with slices of tropical fruit, whipped cream and maple syrup or passionfruit pulp.