• 1 tablespoon lemon juice from 1 lemon
• 2 cups milk
• 2 teaspoons grated lemon zest
• 1 cup unbleached all-purpose flour (5 ounces)
• 1 ½ cups yellow cornmeal (preferably stoneground)
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon table salt
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled slightly
• 2 teaspoons vegetable oil
• 1 cup fresh blueberries or frozen blueberries, preferably wild, rinsed and dried

1. Whisk lemon juice, milk, and zest in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in medium bowl to combine.
2. Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
3. Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour ¼ cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 ½ to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 ½ minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.

• 1 cup (250 ml) whole milk
• ½ tablespoon sugar
• 1/8 teaspoon sea salt
• 1.5 tablespoons (40 gr) butter, salted or unsalted, melted
• ¼ cup (35 gr) buckwheat flour
• 3/8 cup (53 gr) all-purpose flour 
• 1.5 large eggs

In a blender, or with a whisk, mix together all the ingredients until smooth. Cover and chill overnight.

To fry the crêpes, remove the batter from the refrigerator about an hour before frying. Stir it briskly; it should be the consistency of heavy cream. (If not, you can add a tablespoon of milk.)

• 2 egg whites
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon white sugar
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 egg yolks
• 4 tablespoons butter, melted
• 2 cups buttermilk (or 1.5 cups cardamom clabbered milk from pancake recipe)

1. In a glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
2. Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
3. Heat aebleskiver pan over medium low for 5-8 minutes until hot. Spray and coat cooking spray.
4. Fill each cup with batter until slightly less than level. Turn 180* after edges become solid. Cook for another 30 seconds. Check if ready. Repeat.

To make cardamom milk:

Heat up ¾ cup milk with 20 crushed cardamom pods. Cool, then put mixture in fridge to steep overnight.

For the pancakes:

• 1 cup unbleached all-purpose flour
• 2 teaspoons granulated sugar
• ½ teaspoon table salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 large egg, separated
• 2 tablespoons unsalted butter, melted
• ¾ cup cardamom milk 

1. Bring milk to room temperature. Add 1 tbsp lemon juice. Let it sit for 5 minutes to become “clabbered” milk.
2. Mix dry ingredients in medium bowl. Pour cardamom milk into 2-cup Pyrex measuring cup. Mix yolk with melted butter, then stir into milk mixture. Whisk egg white in large bowl to stiff peaks. Dump wet ingredients into dry ingredients all at once; whisk until just mixed. Quickly fold egg white into batter.
3. Meanwhile, heat griddle or large skillet over strong medium-high heat. Brush griddle generously with oil. When water splashed on surface confidently sizzles, spoon batter, about ¼ cup at a time, onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.
4. Serve with syrup to enhance cardamom flavor.

Ingredients

• 1 cup flour
• 1/3 cup sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup sour cream
• 1/3 cup milk
• zest of two lemons
• ¼ cup lemon juice
• 3 Tablespoons melted butter
• 1 egg
• 1 ½ teaspoons vanilla extract
• 1 pint raspberries or blueberries (defrosted, if frozen)

1. Whisk together the dry ingredients. In another bowl, whisk together the wet ingredients. Mix until everything is just combined. If the batter is too thick, add a little more milk to thin it out.
2. Pour the batter onto a hot skillet. Add a few raspberries to the pancake. Cook until the pancake begins to bubble around the edges. Carefully, (the raspberries make this a little tricky) flip the pancakes over and cook the other side until cooked through.
3. Spread a layer of lemon curd in between each pancake. Top with more raspberries and a sprinkling of powdered sugar.