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Yeast Pancake

Ready In: 195 Minutes

Prep Time: 180 Minutes

Cook Time: 15 Minutes

Serves 4

Dissolve the yeast in a little tepid water and mix in half the flour. Add the sugar. Cover and leave in a warm place to rise for about 1 hour.
When the yeast has risen, add salt, egg yolk, butter and the remaining flour. Knead the mixture until it is absolutely smooth. Gradually add the warm milk, stirring the mixture all the time. Cover and put again in a warm place to rise. When the batter has again risen, stir it and once more leave in a warm place. Do this three times, so that the dough rises and falls three times. Add the beaten egg white and leave for 15 minutes.
Grease a small frying pan very lightly with butter; when it is hot, pour into it a thin layer of the batter. As the pancake begins to fry sprinkle it with a little melted butter and turn it over to fry the other side. Serve very hot.
To make a 'drier' pancake, mix equal proportions of plain flour and buckwheat. The first dough is made with flour, adding 1 tbsp of buckwheat only. After the dough has risen for the first time, continue as above.