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swedish pancakes with berry cardamom topping


recipe from bon appétit. these treats are usually served for dessert following the traditional thursday night dinner of pea soup. check out my hearty split pea soup! recipe #117472. the classic accompaniment is lingonberries; we use a mixture of the more readily available fresh raspberries and blackberries.


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  • Carbohydrates: 411.8
  • Fats: 26.0
  • Dietary Fiber: 92.0
  • Minerals: 9.0
  • Proteins: 21.0
  • Vitamins: 45.0
  • Water: 19.0


  1. For pancakes:
  2. Blend eggs and 1 / 3 cup milk in processor until smooth
  3. Add flour
  4. Ground cardamom and salt and process until mixture is thick and smooth
  5. With machine running
  6. Add remaining 2 / 3 cup milk
  7. 1 / 3 cup half and half and 3 tablespoons melted butter and mix batter until smooth
  8. For topping:
  9. Combine raspberries
  10. Blackberries
  11. Sugar and ground cardamom in medium bowl
  12. Mix together gently
  13. Let mixture stand until berries are juicy
  14. Stirring occasionally
  15. At least 30 minutes
  16. Set aside
  17. Preheat oven to 200f place oven-proof platter in oven
  18. Heat heavy large griddle or skillet over medium-high heat
  19. Brush griddle with melted butter
  20. Working in batches
  21. Add batter to skillet
  22. Using 1 tablespoonful for each pancake
  23. Cook until pancakes are brown
  24. About 1 minute per side
  25. Transfer to platter in oven to keep warm
  26. Repeat with remaining batter
  27. Brushing with more butter as needed
  28. Place pancakes on plates
  29. Spoon berry topping over and serve

Step 18

Total Time in Minute 30

Ingredients Count 10

cooking swedish pancakes with berry cardamom topping

See More Relate Photo




All-purpose flour

Ground cardamom



Unsalted butter




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