Yeast pancakes
    • Fresh yeast: 25 grams
    • Sugar: 1+2 tablespoons
    • Milk: ½ liter
    • Eggs: 1-2
    • Raisins: 1 handful
    • Salt: pinch
    • Plain flour: to achieve the sour cream-like thickness of the batter
    • Oil: 2 tablespoons (optional)
  1. Transfer yeast to a small bowl, add 1 tablespoon of sugar, mix well together until yeast dissolves. Pour this mixture into a bowl with warm milk (about 35*C).
  2. Add in 1-2 beaten eggs and 2 tablespoons of sugar, handful of soaked raisins and a pinch of salt. Add as much flour as needed to make the batter thick like sour cream. You can also add some oil to the batter (you can later use less for frying as pancakes will not stick to the pan). Mix well, cover the bowl and let it sit somewhere warm.
  3. Once the batter rises and is almost getting out of the bowl, fry your pancakes on a pan with hot oil, one tablespoon of batter per pancake. You can sprinkle the finished pancakes with powdered sugar. Enjoy!