Friday Fika: Pancakes with Blackberries & Vanilla Crème Fraiche

13 September 2013

It's Friday and I decided to bake something nice for Friday fika*.
I just recently disovered the American pancakes and I still have lots of blackberries, so what would be better than blackberry pancakes.
I'm also very fond of the combination blackberries and cardamom so I added a little cardamom in the batter. Traditional Swedish pancakes are served with whipped cream, but I wanted less fat and something fresher so I went for crème fraiche. 
To check out the pecipe and to see how I these little flags, please continue reading.

Swedish noun
snacks and coffee or other drink; taken as a light meal in mid-morning or mid-afternoon.

Serves 4

Makes 16 small (10 cm diameter)

2,5 dl flour
1 1/2 ttsp baking soda
1 tbs sugar
1/2 tsp cardamon
2,5 dl milk
1 egg
2 tbs butter
Combine the dry ingredients in a bowl. Whisk milk, melted butter and the egg in a separate bowl. Pour the milk mixture into the flour mixture. Whisk lightly until it's a smooth batter.
Fry the pancakes in a little butter in a frying pan. When you see bubbles on top of the pancake is time to turn it over. Cook until both sides are golden brown and the pancake has risen to about 1/2-1 cm thick.

3 dl crème fraiche
2 tbs powder sugar
1 tsp vanilla sugar

1 dl blackberries
3 dl crème fraiche
2 tbs powder sugar

1 - 1,5 dl blackberries

Let the pancakes cool a little, while mixing the ingredients for the two fillings in two separate bowls. Then layer pancake, blackberry crème fraiche, pancake, vanilla crème fraiche, pancake, blackberry crème fraiche, pancake and then finish off with a layer of vanilla crème fraiche. For each layer of crème fraiche, use aprox 1 tbs. Decorate with blackberries and flags.

Flags for decoration of cakes and cupcakes are just so easy to make.
All you need is washi tape, toothpicks or bbq sticks and scissors.
I went for a dotted washi tape, because of the "dotts" on the blackberries.

Have a nice weekend!

/ Photography by Emelie Ekborg

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  1. These look super tasty, Emelie! I may have to try them this weekend! :) Thanks for sharing the recipe.

    1. Thanks Will! They are both tasy and easy ;)