Swedish Pancakes With Berry-cardamom Topping

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 large eggs
• 1 cup milk
• 2/3 cup all-purpose flour
• 3/4 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1/3 cup half-and-half
• 3 tablespoons unsalted butter, melted
• 1 1/2 pints basket raspberries
• 1 1/2 pints basket blackberries
• 1/4 cup sugar
• 1/2 teaspoon ground cardamom
• unsalted butter, melted

Recipe

• 1 for pancakes:.
• 2 blend eggs and 1/3 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 2/3 cup milk, 1/3 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:.
• 3 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.
• 4 preheat oven to 200°f 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.
• 5 place pancakes on plates. spoon berry topping over and serve.