Swedish Pancakes with Berry-Cardamom Topping

4.5(33)

A winner in the _Bon Appétit_ Recipes Sweepstakes, a reader poll conducted in honor of our 50th anniversary.

by Epicurious·published 2004-08-20

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Servings

Makes 4 servings

Total time

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Calories / serving

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Ingredients (12)

serves

2 large eggsegg
1 cup milkmilk
2/3 cup all purpose flourflour
3/4 teaspoon ground cardamom
1/4 teaspoon saltsalt
1/3 cup half and halfhalf-and-half
3 tablespoons unsalted butter, meltedbutter
1 1/2-pint basket raspberriesraspberry
1 1/2-pint basket blackberriesblackberry
1/4 cup sugarsugar
1/2 teaspoon ground cardamom
Unsalted butter, meltedbutter

Instructions (4 steps)

01Blend 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.)
02Combine 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.
03

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.

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Not rich — missing servings, total time, or calories.