SWEDISH PANCAKES WITH BERRY-CARDAMOM TOPPING (for four)
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“These delicately spiced pancakes are a typical dessert in Sweden. The classic accompaniment is lingonberries.” The Gourmet Cookbook
For the pancakes:
2 large eggs
1 cup whole milk, divided
2/3 cup all-purpose flour
¾ teaspoon ground cardamom
¼ teaspoon salt
1/3 cup half and half
3 tablespoons unsalted butter, melted
For the berry topping:
one ½ pint container raspberries
one ½ pint container blackberries
¼ cup sugar
½ teaspoon ground cardamom
melted unsalted butter
whipped cream to accompany (optional)
- For the pancakes: Blend the eggs and 1/3 cup milk in the processor until smooth. Add flour, cardamom and salt; process until mixture is thick and smooth. With machine running, add remaining 2/3 cup milk, half and half and melted butter. Blend until batter is smooth. (Pancake batter can be prepared 8 hours ahead. Cover and refrigerate.)
- For the topping: Combine berries, sugar and cardamom in a medium bowl and toss gently. Let mixture stand until berries release juices, at least 30 minutes and up to 2 hours.
- Preheat oven to 200*. Place a baking sheet in oven. Heat a heavy large griddle or skillet over medium-hi9gh heat. Brush griddle with melted butter. Working in batches, add batter to griddle, using 1 tablespoonful for each pancake and brushing griddle with more melted butter as needed. Cook until pancakes are brown, about 1 minute per side. Transfer to baking sheet in oven to keep warm.
- Transfer pancakes to plates. Spoon berry topping over and serve.
from The Gourmet Cookbook
NOTE: “A Swedish pancake or “Plett” pan with 2-1/2 inch individual recesses is very convenient to use. Fill each section almost to the top. Pancakes can be stored 3 days in the refrigerator. Reheat, loosely covered, in a 300* oven for 10 to 15 minutes or for a few seconds in a microwave oven, uncovered. Best served fresh. Powdered sugar and commercially prepared lingonberries in syrup are traditional accompaniments.” Rose Levy Beranbaum, The Cake Bible