1-1/2 C white whole wheat flour
2 C milk
1/2 t ground cardamom
Add all ingredients to a bowl and mix well until all clumps are gone. Let rest for at least 20 minutes. Heat a large flat-bottom pan and rub the bottom with butter.
Pour the batter in the middle of the pan and quickly make a tilting motion to distribute the batter all over the pan. The goal: have as thin a batter layer as possible.
Cook until the pancake is a bit stiff and flip over, cooking for another minute The pancake should be lightly browned on both sides.
Repeat till all the batter is used; I made 12 pancakes with the amount listed.