Pancakes with jam

Method

Sift the flour into a large bowl and whisk in the eggs, milk, sugar, salt and cardamom to form a smooth batter. Heat a large frying pan or griddle over medium heat and lightly butter it. Pour the batter into the pan to form thin, crepe-like pancakes and fry for 2-3 minutes until golden, then flip and cook the other side for 1-2 minutes. Stack the warm pancakes on a plate and serve generously topped with jam and a spoonful of soured cream. Repeat with remaining batter until all is used.