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. NOTES : Cardamom spiced pancakes with a sweet fruity topping.
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|Serving Size: 1 Serving (257g)|
|Recipe Makes: 4|
|Calories from Fat: 400 (66%)|
|Amt Per Serving||% DV|
|Total Fat 44.4g||59 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 556.9mg||171 %|
|Sodium 184.2mg||6 %|
|Potassium 307.7mg||8 %|
|Total Carbohydrate 32.9g||10 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 29.1g|
|Protein 19.7g||28 %|
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Calories per serving: 603
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