In a medium-sized mixing basin, combine the flour and a pinch of salt. Make a well in the middle and crack the egg into it. Gradually combine some of the flour into the egg. Pour in the milk slowly, mixing more flour as you go.
After you've added all of the milk, give the batter a vigorous whisk to make sure there are no lumps. Remove from the equation.
In a small saucepan, combine the sugar, juice from two clementine's, 100ml water, and cardamom seeds. Bring to a gentle boil, then reduce to a low heat for 10 minutes.
Remove the pan from the heat and strain the mixture. Remove the cardamom seeds and throw them away.
Remove as much pith as possible from the remaining clementine's. Using a serrated knife, cut each clementine into four or five slices across the body. Place the pomegranate seeds in a basin and pour the syrup over them.
In a nonstick frying pan, melt a tiny knob of butter over medium heat. Spoon in enough mixture to cover the pan with a ladle. Cook for 20-30 seconds until lightly browned, then flip and cook the other side.
Cover with a clean kitchen towel to keep warm while you finish the remainder of the meal. Serve 2-3 pancakes per person, with a spoonful of clementine and pomegranate on top and, if desired, a dollop of crème fraîche.