“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)

  1. 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.)
  1. 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.
  1. 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.
  1. 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

Leave a Reply