- 2 large eggs
- 1 cup milk
- 2/3 cup all purpose flour
- 3/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/3 cup half and half
- 3 tablespoons unsalted butter, melted
- 1 1/2-pint basket raspberries
- 1 1/2-pint basket blackberries
- 1/4 cup sugar
- 1/2 teaspoon ground cardamom
- Unsalted butter, melted
- 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.)
- 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 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.
- Place pancakes on plates. Spoon berry topping over and serve.