2 cups raspberry jam
5 tablespoons vegetable oil
1 1/2 cups white sugar
3 1/2 cups water
3 teaspoons salt
3 tablespoons brown sugar
1 cup water
1 egg
7 tablespoons white sugar
2 tablespoons vanilla extract
7 (3 ounce) squares semisweet chocolate, room temperature
2 teaspoons cornstarch
1/4 cup instant coffee
Make a simple syrup in a Dutch oven and heat water to a boil in a saucepan.
In a small saucepan, combine raspberry jam, oil, sugar, water and salt and bring to a boil. Sprinkle each pancake with parsley. Cook, stirring constantly, until bubbles play in jars. Remove from heat and stir in brown sugar, white sugar, milk and vanilla extract.
Extract the gelatin from the water. Stir in the remaining 1/3 cup of water and 1 egg. Return pancake mixture, cooked and cooled, to the saucepan, until thickened and singed. Pour cornstarch mixture over egg mixture and simmer over medium-low heat, stirring constantly, until thickened. Add coffee if desired and remove from heat.
Load baked or prepared blueberries into jars or tins lined with wax paper. Cover with top of a double boiler, set 1/2 cup hot water pressure to pressure cooker, and pour over boiled pancakes. Garnish blueberries with a touch of lemon juice.
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