Swedish Pancakes with Berry-Cardamom Topping

Preparation

1. For pancakes:

   Step 1

   Blend eggs and 1/3 cup milk in processor until smooth. Add flour, ground cardamom and salt and process until mixture is thick and smooth. 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. (Pancake batter can be prepared 8 hours ahead. Cover tightly and refrigerate.)

2. For topping:

   Step 2

   Combine raspberries, blackberries, sugar and ground cardamom in medium bowl. Mix together gently. Let mixture stand until berries are juicy, stirring occasionally, at least 30 minutes. Set aside.

   Step 3

   Preheat oven to 200°F. Place oven-proof platter in oven. Heat heavy large griddle or skillet over medium-high heat. Brush griddle with melted butter. Working in batches, add batter to skillet, using 1 tablespoonful for each pancake. Cook until pancakes are brown, about 1 minute per side. Transfer to platter in oven to keep warm. Repeat with remaining batter, brushing with more butter as needed.

   Step 4

   Place pancakes on plates. Spoon berry topping over and serve.