Swedish Pancakes with Raspberry Compote

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INGREDIENTS

– raspberries fresh or frozen – sugar – vanilla extract – whole-wheat flour – salt – whole milk Full Ingredients

STEP 1

Cool completely. Compote will thicken as it cools. Preheat the oven to 350°F. Put a piece of parchment paper on a rimmed baking sheet.

Spread almonds over parchment paper and toast until browned. 10 to 15 minutes. Whip heavy cream with a whisk attachment on an electric stand mixer.

As soon as cream becomes fluffy add 2 tablespoons of powdered sugar. Blend together until whipped cream is thick enough to peak. Place in the refrigerator until pancakes are cooked.

Reduce the oven to 200°F and line the rimmed baking sheet with parchment paper. This pan will be used to place cooked pancakes in the oven to stay warm.

Swipe up for the full recipe!

[{"selector":"#anim-6a2e9af2-5f85-4598-b12e-cfa6ba834730","keyframes":{"opacity":[0,1]},"delay":100,"duration":800,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Get Recipe

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Swedish Pancakes with Raspberry Compote

INGREDIENTS

STEP 1

Combine raspberries, sugar and vanilla extract together in a medium-sized saucepan. Cook over medium heat for approximately 20 minutes.

Cool completely. Compote will thicken as it cools. Preheat the oven to 350°F. Put a piece of parchment paper on a rimmed baking sheet.

STEP 2

Spread almonds over parchment paper and toast until browned. 10 to 15 minutes. Whip heavy cream with a whisk attachment on an electric stand mixer.

STEP 3

As soon as cream becomes fluffy add 2 tablespoons of powdered sugar. Blend together until whipped cream is thick enough to peak. Place in the refrigerator until pancakes are cooked.

STEP 4

Reduce the oven to 200°F and line the rimmed baking sheet with parchment paper. This pan will be used to place cooked pancakes in the oven to stay warm.

STEP 5

Swipe up for the full recipe!

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