TOPPING
1 1/2 pt Basket raspberries
1 1/2 pt Basket blackberries
1/4 c Sugar
1/2 ts Ground cardamom
Unsalted butter, liquid (for
-griddle)

FOR PANCAKES: Blend eggs and 1/3 cup milk in processor until quiet. Add
flour, ground cardamom and salt and process until mixture is thick and
still. With machine track, add unexpended 2/3 cup milk, 1/3 cup half and
half and 3 tablespoons melted butter and mix batter until polish. (Pancake
batter can be prepared 8 hours forrader. Cover tightly and refrigerate.)

FOR TOPPING: Combine raspberries, blackberries, sugar and ground cardamom
in medium stadium. Mix together mildly. Let mixture stand until berries are
fat, stirring occasionally, leastways 30 transactions. Set divagation.

Preheat oven to 200?F. Place oven-proof platter in oven. Heat heavy large
griddle or skillet over medium-high passion. Brush griddle with melted butter.
Working in batches, add batter to skillet, victimisation 1 tablespoonful for each
pancake. Cook until pancakes are brownish, some 1 minute per face. Transfer
to platter in oven to keep tender. Repeat with remaining hitter, brushing
with more butter as required.

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

Bon App?tit October 1996