Swedish pancakes with berry-cardamom topping

4 Servings

Ingredients

Quantity Ingredient
2 larges Eggs
1 cup Milk
⅔ cup All purpose flour
¾ teaspoon Ground cardamom
¼ teaspoon Salt
⅓ cup Half and half
3 tablespoons Unsalted butter, melted
1½ pint Basket raspberries
1½ pint Basket blackberries
¼ cup Sugar
½ teaspoon Ground cardamom
Unsalted butter, melted (for griddle)

Directions

PANCAKES

TOPPING

FOR PANCAKES: Blend eggs and ⅓ cup milk in processor until smooth. Add flour, ground cardamom and salt and process until mixture is thick and smooth. With machine running, add remaining ⅔ cup milk, ⅓ cup half and half and 3 tablespoons melted butter and mix batter until smooth. (Pancake batter can be prepared 8 hours ahead. Cover tightly and refrigerate.) FOR TOPPING: Combine raspberries, blackberries, sugar and ground cardamom in medium bowl. Mix together gently. Let mixture stand until berries are juicy, stirring occasionally, at least 30 minutes. Set aside.

Preheat oven to 200øF. Place oven-proof platter in oven. Heat heavy large griddle or skillet over medium-high heat. Brush griddle with melted butter.

Working in batches, add batter to skillet, using 1 tablespoonful for each pancake. Cook until pancakes are brown, about 1 minute per side. Transfer to platter in oven to keep warm. Repeat with remaining batter, brushing with more butter as needed.

Place pancakes on plates. Spoon berry topping over and serve.

Bon App‚tit October 1996

Posted to MM-Recipes Digest V4 #167 by Julie Bertholf <jewel1@...> on Jun 30, 1997

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