Swedish Pancakes with Berry-Cardamom Topping
20 min – serves 4 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 Unsalted butter, melted 1. Blend eggs and 1/3 cup milk in processor until smooth. 2. Add flour, ground cardamom and salt and process until mixture is thick and smooth. 3. 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.) 4. Preheat oven to 200°F. Place oven-proof platter in oven. 5. Heat heavy large griddle or skillet over medium-high heat. Brush griddle with melted butter. 6. 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. If you find yourself stuck