SWEDISH PANCAKES W/ BERRY-CARDAMOM TOPPING

Steps:

• For Pancakes: Blend eggs and 1/3 C. 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 C. milk, 1/3 C. half and half, and 3 T. 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 over to 200 degrees F. Place ovenproof platter in over. Heat heavy large griddle or skillet over medium-high heat. Brush griddle w/ melted butter. Working in batches, add batter to skillet, using 1 T. for each pancake. Cook until pancakes are brown, about 1 minute per side. Transfer to platter in over to keep warm. Repeat with remaining batter, brushing with more butter as needed. Place pancakes on plates. Spoon berry topping over and serve.