Icelandic Pancakes

Instructions

1. Prepare the batter
   In a large bowl, whisk together the flour, sugar, cardamom, and salt. In a separate bowl, beat the eggs, then add the milk, vanilla extract, and melted butter. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. If using, fold in the lemon zest. Let the batter rest for 10 minutes.
2. Heat the pan
   Heat a 10-inch non-stick skillet or a traditional Icelandic pancake pan (pönnukökupanna) over medium heat. Add a small amount of butter to coat the surface.
3. Cook the pancakes
   Pour about 1/4 cup of batter into the center of the pan, then immediately tilt and swirl the pan to spread the batter into a thin, even circle. Cook until the edges start to curl and the bottom is golden brown, about 1-2 minutes.
4. Flip and finish cooking
   Using a thin spatula, carefully flip the pancake and cook the other side for about 30-45 seconds until lightly golden. The second side will cook faster than the first.
5. Stack and keep warm
   Transfer the cooked pancake to a plate and cover with a clean kitchen towel to keep warm. Continue cooking the remaining batter, adding a small amount of butter to the pan as needed.
6. Serve the pancakes
   Serve the pancakes either flat with toppings or folded in quarters. Traditional serving methods include spreading with sugar and folding into triangles, or filling with whipped cream and berries before folding. Dust with powdered sugar just before serving.