Drain the lychees and reserve the liquid - you’ll need it for the sauce!

Sort through your lychees, and set aside any that are jacked up - cracked wide open, ragged, etc. You want ones that are in one piece and look good.

Next, spoon a few tablespoons of seedless red jam - I like currant, but raspberry and strawberry also work well - into a pastry bag. Snip a small amount of the end off.

Stick the tip of your pastry bag into the opening of a lychee, and pipe in a small amount of jam. Don’t fill it all the way, you need to leave a bit of room for the blueberry.

Note: For the lychees with a REALLY big cavity, I’ll usually put an extra blueberry in first, to take up some of the space. Then I’ll put the jam in.

Finally, pop a blueberry in. You want one roughly the size of the opening. Set it most of the way in, just bulging slightly outside of the opening

If any excess jam seeps out, I like to sort of sweep it around the outer edge of the lychee opening. It’ll settle into the cracks and make the “eyes” look bloodshot!

Repeat with your remaining lychees. Place on a plate, cover with plastic wrap and chill until you’re ready to serve the pancakes.

In a small pot, whisk together sugar and corn starch until well combined. Add lychee syrup, whisk until well combined and smooth.

Bring to a simmer over medium heat. Once it starts to simmer, turn heat down to medium-low and allow to simmer for 5 minutes.

Remove from heat. Add red food colouring, tinting to desired colour. Stir well and set aside.

In a large bowl, combine flour, sugar, baking powder, salt, and baking soda. Set aside.

In a small bowl, whisk together milk, melted butter, vanilla extract and egg until smooth. Add enough green dye to make it VERY vibrant, mix well to combine.

Pour wet ingredient mixture into the bowl of dry ingredients. Lightly stir, just until combined – do not over beat it!

Lightly oil your griddle or frying pan, preheat over medium-low heat. Scoop ¼ cup(50 ml) amounts of batter onto the griddle.

Gently spread batter out into a larger circle, about 4 – 4.5″ in diameter.

Cook until bubbles start popping through top surface. Flip, cook until done.

Repeat with remaining batter.

Divide pancakes among serving plates. Drizzle with “blood” sauce, top with several “bloody eyeball” lychees, serve immediately.