Swedish Pancakes With Berry-Cardamom Topping

Name: Swedish Pancakes With Berry-Cardamom Topping
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by Rita1652

"Recipe from Bon Appétit. These treats are usually served for dessert following the traditional Thursday night dinner of pea soup. Check out my Hearty Split Pea Soup! Recipe #117472. The classic accompaniment is lingonberries; we use a mixture of the more readily available fresh raspberries and blackberries."

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photo by Raspberry Cordial

Ready In:: 30mins
Ingredients:: 12
Serves:: 4

ingredients

Pancakes
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
Topping
1 ¹⁄₂ pints basket raspberries
1 ¹⁄₂ pints basket blackberries
¹⁄₄ cup sugar
¹⁄₂ teaspoon ground cardamom
unsalted butter, melted

directions

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

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Reviews

Made these for breakfast today. Used frozen fruit as it is more readily available (and cheaper!). Really more like a crepe than a pancake. I made the batter up last night so getting everything together this morning was a breeze. Delightful.

evelynathens
Great recipe Rita! I made 2 bacthes of tghis one batch with cardamon and without so I could put a savory filling in the ones without. Both turned out great. I used blueberies and blackberries for the fruit. I actually served these cold for a picnic today and they were just great chilled. Made for ZWT 3!

anme7039
These were fantastic! Loved the cardamom. I lazily blitzed all the pancake ingedients except the melted butter in one shot and then added the butter at the end. I let the batter sit for a few hours. This is a terrific dessert that satisfies without being to rich or heavy. Thanks! Made for ZWT3.

Raspberry Cordial
Delicious - I used about one cup of flour and only used raspberries for the topping. I also used a mixer instead of the food processor (less cleanup). Thanks for sharing this keeper--we'll be having these often (especially in the summer when berries are a bit cheaper but I think these will also work well with frozen berries.

ellie_