• Preparation Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes

For the pancake batter:

• 150g all-purpose flour
• 250ml whole milk
• 2 large eggs
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon salt
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• Butter or oil for greasing the pan

Toppings:

• Fresh berries, lemon, orange, sugar, whipped cream, honey, or maple syrup for serving (optional)

1. In a mixing bowl, whisk together the flour, ground cinnamon, ground cardamom, sugar, and salt.
2. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract until well combined.
3. Gradually pour the wet ingredients into the dry ingredients, whisking continuously to create a smooth batter. Ensure there are no lumps.
4. Allow the batter to rest for about 10-15 minutes. This step allows the flour to fully absorb the liquid and results in a smoother pancake.
5. Heat a non-stick pan over medium-high heat. Add a small amount of butter or oil to coat the pan lightly.
6. Pour a small ladleful of the batter into the centre of the hot pan. Quickly tilt and swirl the pan to spread the batter thinly, covering the entire bottom of the pan.
7. Cook for 1-2 minutes, or until the edges of the pancake start to lift and the bottom is golden brown.
8. Carefully flip the pancake using a spatula and cook the other side for an additional 1-2 minutes until it’s also lightly browned.
9. Remove the pancake from the pan and keep it warm. Repeat the process with the remaining batter.
10. Serve your delicious cinnamon and cardamom pancakes with your choice of fillings, such as fresh berries, whipped cream, honey, or maple syrup.

• Yield: Approximately 10 pancakes
• Calories: Approximately 85 kcal
• Protein: 2g
• Carbohydrates: 12g
• Sugars: 2g
• Fat: 3g