| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swedish |
Breakfast, Pancakes |
4 |
Servings |
INGREDIENTS
| 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 |
| 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) |
INSTRUCTIONS
PANCAKES
TOPPING
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.
Bon App.tit October 1996
Posted to MM-Recipes Digest V4 #167 by Julie Bertholf
<jewel1@ix.netcom.com> on Jun 30, 1997
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