Ingredients:

• 2 cups of milk
• 2 1/2 cups of all purpose flour
• 2 eggs
• 2 tablespoons of sugar
• 1 teaspoon of dry active yeast
• 1/4 teaspoon of salt
• 2 tablespoons of oil for batter and more for frying

How to prepare, step-by-step:

1. Prepare ingredients: amount of flour the recipe calls for it approximate, depending on the qualities of the flour you may need to use a bit more or less:

   

2. Warm up all milk so it is warm enough for yeast to activate, but not too hot to kill them, pour it to the mixing bowl:

   

3. Add quarter of teaspoon of salt:

   

4. All sugar:

   

5. 2 tablespoons of oil:

   

6. Mix until salt and sugar dissolves completely and add active yeast:

   

7. Let them soak for 5-8 mins, don’t stir mixture during this time:

   

8. Mix in 1 cup of flour until homogeneous, cover with clean cloth and leave in warm place to initiate the fermentation process, for 15 mins approximately:

   

9. When batter began bubbling, mix in both eggs:

   

10. And gradually mix remaining of the flour, make sure batter doesn’t have any knots:

    

11. Cover bowl with a clean cloth again and leave it in warm place for 40mins to one hour:

    

12. By the end of the hour you will get fermented batter like this:

    

13. Warm up a skillet with a bit of oil over moderate heat; scoop batter with a ladle or a big spoon and form pancakes on the skillet (avoid stirring of batter):

    

14. When a pancake is colored from one side, flip it to another with a spatula (carefully batter on other side maybe still liquid):

    

15. Repeat with all batter, keep adding a bit of oil to the skillet if you feel like it is needed:

    

16. Move cooked pancakes to a plate:

    

17. Serve yeast pancakes with sour cream, jam, honey or plain dusted with confectioners sugar; tastes great with a cup of kefir or milk: