Swedish Pancakes with Raspberry Compote is a delicate crepe-like pancake that’s easy enough for any morning or decadent enough for brunch.
Raspberry Compote – 12 oz raspberries fresh or frozen – 1/2 cup sugar – 1/2 tsp vanilla extract Pancake – 1-1/4 cup whole-wheat flour – 1/2 tsp salt – 2 cups whole milk – 2 eggs large – 1/2 cup heavy cream Toppings – 1/2 cup heavy cream – 2 tbsp powdered sugar – 1/2 cup slivered almonds – 5 tbsp unsalted butter
Combine raspberries, sugar and vanilla extract together in a medium-sized saucepan.
Cook over medium heat for approximately 20 minutes. Cool completely.
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