Icelandic pancakes (ponnukokur)

Ingredients:

• 1 cup premium flour
• 2 tablespoons of sugar
• 1 teaspoon baking powder
• 1 teaspoon of salt
• 1/2 tsp ground cardamom
• 1/2 tsp ground nutmeg
• 2 eggs
• 1.75 cups milk, more if needed
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Butter for frying

Preparation:

1. In a medium bowl, sift together flour, sugar, baking powder, salt, cardamom and nutmeg.
   
   In another bowl, beat the eggs until smooth. Add half the flour mixture and half the milk to the eggs, one at a time, mixing well. Repeat with the remaining flour and milk. Stir in the cream and vanilla. Let the dough rest in the refrigerator for 30 minutes.
2. Heat a pancake pan over medium-high heat. Grease with butter—it should be foamy but not browned. Pour 3-4 tablespoons of batter into the pan, tilting it to evenly coat the entire surface in a thin layer.
   
   Once the edges are golden brown (after about 30 seconds), flip the pancake over with an offset spatula or cake shovel and brown the other side. Invert the pan over a large plate, lowering the pancake onto it. Repeat with the remaining batter.
3. Serve immediately or stack the pancakes on top of each other, separating them with parchment paper. Pancakes can be wrapped tightly in plastic wrap and frozen, or used within 2 days (stored in the wrap at room temperature).