1. In a large bowl, whisk together the all-purpose flour and whole wheat flour

2. Gradually add 300 ml (1 ¼ cups) of the milk while whisking to form a smooth slurry

3. Beat in the egg and ground cardamom until fully incorporated

4. Slowly pour in the remaining 260 ml (1 1/10 cups) milk and mix until the batter is thin and smooth

5. Stir in 15 g (1 tbsp) of butter or oil to enrich the texture

6. Heat a non-stick skillet or griddle over medium heat

7. Lightly grease with 7 g (½ tbsp) butter or oil

8. Pour 60 ml (¼ cup) of batter per pancake, tilting the pan to spread thinly

9. Cook for 2 to 3 minutes until the surface is dotted with bubbles and edges lift easily

10. Flip and cook for another 1 to 2 minutes until pale golden on the second side

11. Transfer to a plate and repeat with remaining batter

12. In a small bowl, mix the cream cheese with half of the berries and the chopped lemon balm until lightly swirled

13. Warm the pancakes briefly if desired for easier rolling

14. Spread 15 g (1 tbsp) of the cheese and berry mixture over each pancake

15. Roll them up tightly from one edge

16. Serve on plates with the remaining fresh berries spooned alongside or on top