Swedish pancakes with berry topping
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | grams | Plain flour; (3 1/2 oz) |
| 2 | mediums | Size eggs |
| 250 | millilitres | Milk; (8fl oz) |
| ¾ | teaspoon | Ground cardamom |
| ¼ | teaspoon | Salt |
| 50 | grams | Unsalted butter; melted (2oz) |
| 1 | tablespoon | Oil for frying |
| 100 | grams | Raspberries; (3 1/2oz) |
| 100 | grams | Blackberries; (3 1/2oz) |
| 25 | grams | Sugar; (1oz) |
Directions
FOR THE PANCAKES
FOR THE TOPPING
To make the pancakes, make a well in the centre of the flour, add the eggs and half the milk.
Add the cardamom and salt and whisk until smooth.
Gradually add the rest of the milk and melted butter.
Oil a heavy based frying pan and place over a moderate heat. Spoon 1 tablespoon of batter into the pan for each pancake, cook for 1 minute on each side.
Repeat with the remaining batter, keeping the cooked pancakes warm.
To make the topping, combine the raspberries, blackberries and sugar and mix together gently.
Place the pancakes on plates. Spoon over the berry topping and serve.
Converted by MC_Buster.
NOTES : Cardamom spiced pancakes with a sweet fruity topping.
Converted by MM_Buster v2.0l.