Swedish Pancakes With Berry-Cardamom Topping
Serves: 6
Brad Rosenbaum
1 January 1970
Based on User reviews:
46
Spice
58
Sweetness
51
Sourness
52
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Set aside
2
Preheat oven to 200°F
3
Place oven-proof platter in oven
4
For pancakes: Blend eggs and 1/3 cup milk in processor until smooth
5
Add flour, ground cardamom and salt and process until mixture is thick and smooth
6
WIth machine running, add remaining 2/3 cup milk, 1/3 cup half and half and 3 tablespoons melted butter and mix batter until smooth
7
(Pancake batter can be prepared 8 hours ahead
8
Cover tightly and refrigerate
9
) Blend eggs and 1/3 cup milk in processor until smooth
10
Add flour, ground cardamom and salt and process until mixture is thick and smooth
11
WIth machine running, add remaining 2/3 cup milk, 1/3 cup half and half and 3 tablespoons melted butter and mix batter until smooth
12
(Pancake batter can be prepared 8 hours ahead
13
Cover tightly and refrigerate
14
) For topping: Combine raspberries, blackberries, sugar and ground cardamom in medium bowl
15
Mix together gently
16
Let mixture stand until berries are juicy, stirring occasionally, at least 30 minutes
17
Heat heavy large griddle or skillet over medium-high heat
18
Brush griddle with melted butter
19
Working in batches, add batter to skillet, using 1 tablespoonful for each pancake
20
Cook until pancakes are brown, about 1 minute per side
21
Transfer to platter in oven to keep warm
22
Repeat with remaining batter, brushing with more butter as needed
23
Place pancakes on plates
24
Spoon berry topping over and serve
25
Combine raspberries, blackberries, sugar and ground cardamom in medium bowl
26
Mix together gently
27
Let mixture stand until berries are juicy, stirring occasionally, at least 30 minutes
28
Set aside
29
Preheat oven to 200°F
30
Place oven-proof platter in oven
31
Heat heavy large griddle or skillet over medium-high heat
32
Brush griddle with melted butter
33
Working in batches, add batter to skillet, using 1 tablespoonful for each pancake
34
Cook until pancakes are brown, about 1 minute per side
35
Transfer to platter in oven to keep warm
36
Repeat with remaining batter, brushing with more butter as needed
37
Place pancakes on plates
38
Spoon berry topping over and serve