Swedish Pancakes with Berry-Cardamom Topping
----------------------------------PANCAKES---------------------------------- 2 lg Eggs 1 c Milk 2/3 c All purpose flour 3/4 ts Ground cardamom 1/4 ts Salt 1/3 c Half and half 3 tb Unsalted butter, melted ----------------------------------TOPPING---------------------------------- 1 1/2 pt Basket raspberries 1 1/2 pt Basket blackberries 1/4 c Sugar 1/2 ts Ground cardamom Unsalted butter, melted (for -griddle) FOR PANCAKES: 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: 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 200 SectionsAbout Us© Quench Magazine |