Ingredients

• 3 cups wheat flour
• 1 and 1/2 cups warm milk
• 40 g yeast
• 1/2 teaspoon salt
• 1 teaspoon sugar

Also

• powdered sugar for sprinkling
• clarified butter or vegetable oil for frying

Preparation

1. Remove yeast from the refrigerator in advance so it warms up. Sift flour into a large bowl, add salt, and mix.
2. Prepare the starter: crumble yeast into a cup, add sugar, 1/4 cup warm milk, and 2 teaspoons flour. Mix into a smooth mass and set aside for about 10 minutes until the starter begins to rise and fills the cup.
3. Make a well in the flour, pour in the yeast starter and the remaining warm milk, and gradually pull the flour toward the center and slowly begin mixing the ingredients with a spoon.
4. When the ingredients are roughly combined, begin kneading the dough, pushing air into it. The dough will be quite loose. Knead for about 10-15 minutes until the dough is smooth and uniform, and you can feel cracking air bubbles under your fingers. Cover with a cloth and set aside for about 45 minutes to rise.
5. Heat a few tablespoons of clarified butter or oil on a skillet, dip a spoon in cold water, then scoop portions of dough and place on the skillet. Form small pancakes and fry them for about 2.5 minutes on moderate heat. Flip to the other side and repeat frying.
6. Fry the next batch of pancakes, adding more fat to the skillet. From this recipe we will get quite a few pancakes. After frying, place on paper towels. Before serving, sprinkle with powdered sugar.