Melt the butter before adding the milk. Then beat in the eggs. Combine the flour, baking powder, salt, sugar and cardamom in a bowl. Pour in the liquid while stirring steadily. Let the pancake batter stand and thicken for around 15 mins. This is important for the batter to achieve the right consistency. To cook pancakes approx. 15 cm in diameter, drop 1.5 to 2 tbsp of batter into a lightly buttered frying pan. Once the batter has puffed up and its surface has started to bubble, flip it over using a spatula. Stack the finished pancakes with thick slices of Jarlsberg in between on a serving dish or plate. Pour maple syrup over and serve. Bon appétit!