Pancakes. Thin, thick, round, elongated, fun shapes, even the “obligatory” first failed pancakes … they all just taste good.
And when you as a mommeman (cardamom fanatic), see a waymto get in your pancakes, then it’s given that you’ll put cardamom in, it just makes them better.
They are easy to make if you don’t practice flipping the pancake in the air. It usually leads to embarrassing conversations about why there are pancake pieces on the ceiling, on the lamps, on the cabinets and over half of the kitchen floor … but if you can do this flip, then please keep showing off, because it is brilliant and entertaining.
ABOUT 8-10 CRÊPES.
50 G BUTTER
3 DL MILK
150 G FLOUR
25 G ICING SUGAR
½ TSP. SALT
1 TSP. CARDAMOM
Mix flour, icing sugar, salt and cardamom together in a large bowl.
Whisk the milk in a little at a time so that all the lumps are removed, the batter must be as lump-free as possible.
Add the eggs, one at a time, and whisk again until all is well mixed.
Melt the butter and whisk it in.
Place the batter in the fridge for 30 minutes.
Melt a little butter on a pan and pour enough batter to cover the pan in a thin layer. Make sure the batter comes right out to the edge of the pan.
When the crêpe starts to be baked and golden brown on the downward side, flip it over and bake it on the other side.
Serve with icing sugar, sugar, jam, ice cream … whatever you want.