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Berry-Infused Swedish Pancakes: A Scrumptious Breakfast Delight

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Ingredients

Adjust Servings:
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
1 1/2 pints basket raspberries

Nutritional information

411.8
Calories
154 g
Calories From Fat
17.2 g
Total Fat
9.2 g
Saturated Fat
144.6 mg
Cholesterol
222.4 mg
Sodium
57.1 g
Carbs
14.1 g
Dietary Fiber
23.2 g
Sugars
11 g
Protein
376g
Serving Size

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Berry-Infused Swedish Pancakes: A Scrumptious Breakfast Delight

Features:
    Cuisine:

    Made these for breakfast today. Used frozen fruit as it is more readily available (and cheaper!). Really more like a crepe than a pancake. I made the batter up last night so getting everything together this morning was a breeze. Delightful.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Swedish Pancakes With Berry-Cardamom Topping,Recipe from Bon Apptit. 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.,Made these for breakfast today. Used frozen fruit as it is more readily available (and cheaper!). Really more like a crepe than a pancake. I made the batter up last night so getting everything together this morning was a breeze. Delightful.,Great recipe Rita! I made 2 bacthes of tghis one batch with cardamon and without so I could put a savory filling in the ones without. Both turned out great. used blueberies and blackberries for the fruit. I actually served these cold for a picnic today and they were just great chilled. Made for ZWT 3!


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    Steps

    1
    Done

    For Pancakes:.

    2
    Done

    Blend 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.)for Topping:.

    3
    Done

    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.

    4
    Done

    Preheat Oven to 200f 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.

    5
    Done

    Place Pancakes on Plates. Spoon Berry Topping Over and Serve.

    Avatar Of Jing Carter

    Jing Carter

    Grill master creating perfectly seared meats with mouthwatering flavors.

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