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Swedish Pancakes with Berry Topping




Source of Recipe


Sainbury's


List of Ingredients




For the pancakes:
100g plain flour
2 medium size eggs
250ml milk
3/4 x 5m spoon ground cardamom
¼ x 5ml spoon salt
50g unsalted butter, melted
15ml spoon oil for frying

For the topping:
100g raspberries
100g blackberries
25g caster sugar



Recipe



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 one large spoon 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.