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Blueberry Lemon Pancakes

Total Time30 mins
Course: Dessert
Servings: 4 people

Ingredients

  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 cup fat sour cream
  • 1/3 cup milk
  • 1/4 cup lemon juice
  • 1 cup flour
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 egg

Instructions

  • When dry take out a few to scatter over the top of the cheesecake, lay them aside, and sprinkle the remainder of the currants with the flour.
  • Stir the butter and sugar to a cream. Grate the bread, and prepare the spice. Beat the eggs very light.
  • Boil the milk. When it comes to a boil, add to it half the beaten egg, and boil both together till it becomes a curd, stirring it frequently with a knife. Then throw the grated bread on the curd, and stir all together. Then take the milk, egg, and bread off the fire and stir it, gradually, into the butter and sugar. Next, stir in the remaining half of the egg.
  • Have ready a puff-paste, which should be made before you prepare the cheesecake, as the mixture will become heavy by standing. Before you put it into the oven, scatter the remainder of the currants over the top.

Notes

For the honeyed pear topping, have ready a sheet of puff-paste made of five ounces of sifted flour, and a quarter of a pound of fresh butter. Lay the paste in a buttered soup-plate. Trim and notch the edges, and then put in the mixture. Bake it about half an hour, in a moderate oven. Grate loaf-sugar over it, before you send it to table.
Tips: Break up a cocoa-nut, and take the thin brown skin carefully off, with a knife. Wash all the pieces in cold water, and then wipe them dry, with a clean towel. Weigh a quarter of a pound of cocoa-nut, and grate it very fine, into a soup-plate.