These pancakes makes a wonderful desert; served with honey, ice cream or fresh berries, or as a small meal; with cheese, or cured ham and sour cream. Opportunities are endless.
In a large bowl, combine the eggs with the curdled milk (or sour cream and milk) and the sugar. Whisk until mixed. Little by little, sift in the flour and baking soda. Whisk until smooth, making sure to get out all the lumps. Melt the butter in a small pot over low heat. Crush the cardamom in a pestle and mortar (or on the cutting board using the back side of a large spoon). Add the butter and the cardamom and whisk until mixed. Cover and let set for 20 minutes in room temperature.
Melt the butter in a medium-sized frying pan over medium high heat. When the butter is hot and foamy, but not brown, scoop the batter into the skillet in small rounds, each about 3 tablespoons. Fry them until golden brown, about two minutes, on each side. Serve hot.