Ingredients portion 4
Wheat flour 1 cup
Chicken egg 2 pieces
Sugar ½ tablespoon
Salt ½ teaspoon
Milk 2 cups
Butter 1 tablespoon
Dry yeast 1 teaspoon
Cooking instructions 15 minutes + 30 minutes
1 Mix the dough together from all the ingredients.
2 Allow the dough to proof for 30 minutes (until bubbling).
3 Grease the frying pan once before the first pancake.
4 Fry the pancakes, flipping them over to the other side after they have bubbled over the entire surface.
Recipe tip Quick yeast can be replaced with 0.5 teaspoon of baking soda. Melted butter can be replaced by vegetable oil. Salt and sugar can be added to taste.