Yeast Pancakes

Warm the milk to 35–40°C. In a large bowl, combine the milk, yeast, sugar, salt, and room-temperature eggs. Whisk until smooth.

Gradually add the sifted flour, mixing to a lump-free batter. Pour in 50 ml of vegetable oil and mix until incorporated. Cover with plastic wrap and let rise in a warm spot for an hour. The batter should double and become bubbly, which ensures the pancakes turn out fluffy.

Heat a skillet over high heat, then reduce to medium. Pour in the remaining oil to a depth of 3–4 mm. Spoon the batter into the pan to form round pancakes. Fry for 2–3 minutes until bubbles form and the edges turn golden, then flip and cook for another 1–2 minutes. Do not cover with a lid so they stay crispy.