Thin Pancakes

Sift the flour into a large bowl. Add the ground cardamom, salt, vanilla sugar and regular sugar. Stir to combine. Add eggs and beat with a hand mixer fitted with dough hooks until it forms into crumbs. Add the beer and continue to whisk. Add all of the oil. Then add the milk a little at a time until you get a fairly thick, but even batter. The lumps should be worked out of the batter before adding all of the mil. If the batter gets too thin, it's difficult to get the lumps out. Once the lumps are gone, add the remaining milk. You should get a smooth and quite thin batter. If necessary, you can replace the dough hooks with whisks at this point. Allow the dough to rest for 30 minutes in the fridge, if you have the time.

Start the program by pressing the small play button. The pan will now heat up to 140ºC. Add a little butter to the pan and let it melt. Next pour pancake batter into the pan. Rotate the pan so the batter is spread all over the pan. The program will now automatically increase the temperature to 195ºC, follow the program and bake the pancake for 2 minutes on each side. Remove the pancake and add batter for the next one. Continue until all the batter is used. If the batter gets a little too thick as you go, add a little more milk. If necessary, keep the pancakes warm in the oven while you cook the rest.