Norwegian Pancakes

Instructions

1. Prepare the batter
   In a large bowl, whisk together the eggs, sugar, salt, and cardamom until light and frothy. Gradually add flour, whisking continuously to prevent lumps from forming.
2. Add the liquids
   Slowly pour in the milk and cream while whisking. Add the vanilla extract and melted butter, continuing to whisk until the batter is completely smooth. The batter should be thin, similar to heavy cream consistency.
3. Rest the batter
   Cover the bowl and allow the batter to rest for at least 30 minutes at room temperature. This helps the flour absorb the liquid and results in more tender pancakes.
4. Cook the pancakes
   Heat a 10-inch non-stick skillet or crepe pan over medium heat. Add a small amount of butter to coat the pan. Pour about 1/4 cup of batter into the pan, quickly tilting and swirling to spread it into a thin, even layer.
5. Flip and finish
   Cook until the edges begin to brown and the top looks set, about 1-2 minutes. Carefully flip the pancake using a thin spatula and cook for an additional 30-60 seconds until lightly golden. Transfer to a plate and repeat with remaining batter, stacking pancakes as you go.
6. Serve
   Serve the Norwegian pancakes warm, either rolled up or folded into quarters. Traditional toppings include lingonberry or strawberry jam, a dusting of powdered sugar, and fresh berries. For a heartier version, some Norwegians also enjoy them with bacon or sausage on the side.