These pancakes remind me of my childhood. When my mother baked bread, she made a big batch of dough and started it in the evening, on the eve of the day of baking bread. In the morning she took the dough after the first punch and fried pancakes for us. The pancakes were fluffy and delicious. Of course, the dough on hop dough (as my mother did) is tastier, but the version with yeast is simpler and also tasty.

Ingredients :
milk or water – 250 ml;
flour – 1.5 cups;
dry yeast – 1 tsp. a spoon;
sugar – 1.5 tbsp. spoons;
salt.
glass – 250 ml.
Cooking:
Mix warm milk with sugar and a pinch of salt, add yeast and flour. Yeast I take dry high-speed “Saf-moment”. Live yeast needs 15-20g. If you have other yeast – according to the instructions, calculate the right amount per 250 gr. flour.
Live and simply dry yeast must first be diluted in warm milk with sugar, and when they begin to act, add flour.

Knead the dough with a spoon, cover with a damp towel and leave in a warm place until the dough rises (about an hour). Our dough is relatively liquid, so it should rise with a bubble cap.
Mix the dough with a spoon and bake pancakes in hot vegetable oil. Put the pancakes into the pan with a spoon dipped in warm water. Fry until golden brown on one side, turn over, lightly salt and fry until golden brown on the other side. Then turn over and sprinkle with salt again. After a minute, you can remove the pancakes from the pan (preferably on a napkin).

If your dough turned out to be liquid, you can add a few more tablespoons of flour and let the dough stand warm for 15 minutes. More magnificent pancakes are obtained if you fry them covered with a lid.

Such pancakes with sour cream are especially good.

If you knead the dough in water, there will be excellent lean pancakes.

Enjoy your meal!