FOR PANCAKES: 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.) FOR TOPPING: 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. Preheat oven to 200F. 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. Place pancakes on plates. Spoon berry topping over and serve. Bon App?tit October 1996 Posted to MM-Recipes Digest V4 #167 by Julie Bertholf
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|Serving Size: 1 Serving (264g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 236 (44%)|
|Amt Per Serving||% DV|
|Total Fat 26.2g||35 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 567.6mg||175 %|
|Sodium 199.5mg||7 %|
|Potassium 277.8mg||7 %|
|Total Carbohydrate 57.3g||17 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 56.5g|
|Protein 19.7g||28 %|
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Calories per serving: 538
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