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Swedish Pancakes with Berry-Cardamom Topping

 
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First time to make Swedish pancakes, it was so much fun to watch this petite pancakes being browned and puffed in the pan. I made a blueberry sauce that tasted fruity, refreshing and delicious with these warm pancakes. With a cup of orange juice, our breakfast was well served.

Yield

4

servings

Prep

50

min

Cook

20

min

Ready

70

min

Trans-fat Free, Good source of fiber
 

Ingredients

pancakes
2 large eggs
1 cup milk
cup all-purpose flour
¾ teaspoon cardamom seeds
ground
¼ teaspoon salt
cup light cream (half&half)
3 tablespoons butter
melted
topping
1 ½ pints raspberries
*
1 ½ pints blackberries
*
¼ cup sugar
½ teaspoon cardamom seeds
ground
1 x butter, unsalted
for griddle
*

Directions

For Pancakes: Blend eggs and ⅓ 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 ⅔ cup milk, ⅓ 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 degrees 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 31643% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 141mg 47%
Sodium 277mg 12%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 14%
Sugars g
Protein 18g
Vitamin A 14% Vitamin C 20%
Calcium 13% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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