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 inside on a violently rainy day and have no fruit in your house, you can skip the topping and use pre-made jam. If you are better prepared than I am, then try this out!
Topping
1 1/2-pint basket raspberries
1 1/2-pint basket blackberries
1/4 cup sugar
1/2 teaspoon ground cardamom
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.
from bon appétit
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 inside on a violently rainy day and have no fruit in your house, you can skip the topping and use pre-made jam. If you are better prepared than I am, then try this out!
Topping
1 1/2-pint basket raspberries
1 1/2-pint basket blackberries
1/4 cup sugar
1/2 teaspoon ground cardamom
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.
from bon appétit
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