Swedish Pancakes with Berry-Cardamom Topping

Directions

1. 1

   PANCAKES---------------------------------- 2 lg Eggs 1 c Milk 2/3 c All purpose flour 3/4 ts Ground cardamom 1/4 ts Salt 1/3 c Half and half

2. 2

   Add flour, ground cardamom and salt and process until mixture is thick and smooth

3. 3

   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

4. 4

   Pancake batter can be prepared 8 hours ahead

5. 5

   Cover tightly and refrigerate.) FOR TOPPING: Combine raspberries, blackberries, sugar and ground cardamom in medium bowl

6. 6

   Mix together gently

7. 7

   Let mixture stand until berries are juicy, stirring occasionally, at least 30 minutes

8. 8

   Set aside