I learned how to make these when Gary was still in law school (1977) from the wife of one of Gary's fellow students, Cece Holt. They lived in Iceland during a stint in the military and she learned to make them from the natives!
Remember to keep your cardamom in the refrigerator - it's an expensive spice and will stay fresh and flavorful for a long time if you do. (I keep my cinnamon in the fridge, too. Since I use mostly organic spices, it just makes sense.)
BTW - you can call me "Card-a-Mom". Yarg.
1 1/2 c. flour
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
2 T. sugar
2 teaspoons cardamom (or 1 t. cardamom and 1 t. vanilla pure extract)
3 cups milk
1/4 c. melted butter (you really need to use real butter here)
Mix dry ingredients together in a large bowl. Make a dent in the middle and break the whole eggs into the center. Whisk and continue whisking while adding the milk. Add the melted butter and blend. The batter will be the consistency of heavy cream.
I admit I am a butter freak (hence my figure) and I like to lightly butter the bottom of the skillet before making each pancake. You skinny girls might want to use a cooking spray.
Use 1/4 cup batter for each pancake on a well-seasoned or non-stick skillet, preheated to a medium-high temperature. Tip the pan to spread the batter evenly all around the bottom and sides of the pan. Brown lightly on each side. Don't get frustrated if the first couple of pancakes don't work out. After 30 years, I still goober one or two at first. Cool pancakes between layers of paper towels or napkins.
1 pint whipping cream, whipped or 1 medium container of Cool-Whip.
1/2 - 1 c. sliced strawberries (frozen or fresh - 5-6 T. jam works nicely, too)
Spread a heaping tablespoon of filling onto each pancake and fold into quarters.
This has become an Easter tradition in the Hansen house! They are so yummy!!