Step 1: In a large mixing bowl, whisk together the eggs and sugar until well combined and slightly frothy.
Step 2: Sift the all-purpose flour, salt, and cardamom together into a separate bowl.
Step 3: Gradually add about half of the milk to the egg mixture, then slowly whisk in the dry ingredients until a smooth paste forms.
Step 4: Pour in the remaining milk and the melted butter, whisking continuously until the batter is thin and free of lumps.
Step 5: Let the batter rest at room temperature for at least 30 minutes to allow the flour to hydrate.
Step 6: Heat a non-stick skillet over medium heat and lightly grease with a small knob of butter.
Step 7: Pour approximately 1/4 cup of batter into the pan, swirling quickly to cover the entire surface with a thin layer.
Step 8: Cook for 1-2 minutes until the edges are golden and the bottom is lightly browned, then flip and cook for another 30-45 seconds.
Step 9: Stack the finished pancakes on a plate and cover with a towel to keep warm while you finish the rest of the batter.