(Pandekager) about 16:
3 whole eggs
3-4 tablesp. buttermilk
1 ½-2 tablesp. sugar
7 oz (200 g) plain flour
⅓ pint (2 dl) whipping cream
3-4 tablesp. stout
3 ½ oz (100 g) melted butter
Salt
Cardamom
Grated rind of 1 lemon
Strawberry or gooseberry jam
Beat together the eggs, buttermilk and sugar and stir in the flour, stout and half the cream.
Flavour with salt, cardamom and lemon-peel and leave for about 30 minutes.
Melt the butter, cool and stir into the batter.
Whip the remainder of the cream and fold in gently.
Fry the pancakes in a hot pan.
Butter is needed to fry the first pancake only, since the batter itself contains butter.