Blueberry and Buttermilk Pancakes with Lemon Curd and Coconut (gluten free)

6 oz Egg White, whipped to stiff and frothy peaks, set aside

2 cups gluten free flour

1/4 c sugar

1/8 teaspoon nutmeg

4 ounces butter, melted

1 1/2 cup buttermilk

1/2 cup whole milk

1/2 Tablespoon baking powder

Method:

Mix dry ingredients together.   Mix wet ingredients together and slowly incorporate wet and dry together.  Before serving, gently fold in the whipped egg whites into three stages, this will help with the ‘souffle’ of the pancake.  Best to cook on a flat top or flat cast iron pan with a little melted butter.   Pour a 2 ounce portion and dress generously with blueberries.  When the edges of the pancake form bubbles and a sneak peak on the underside is golden brown and delicious, flip over with a spatula.  Garnish with lemon curd, fresh whipped cream and toasted coconut.