25 g yeast, 2 cups milk, 1 – 1.5 tablespoonful sugar, ½ teaspoonful salt, 2 eggs, approximately 3 cups flour, 1 – 2 tablespoonfuls vegetable oil or melted butter (milk butter or boiled butter)
In the bowl, heat the milk, dissolve yeast, add sugar, salt and eggs, pour flour and mix well until smooth. Add butter, mix again and put in a warm place (or water bath) for the dough to rise twofold. The dough can be re-knead and let rise again.
In case the yeast with milk and sugar rise in a separate dish in advance, it’s enough for the pancake dough to rise only once. To get thick pancakes, neither shake nor mix, nor leave the spoon in the risen dough. Dip the spoon in fat, take the dough carefully at the edge of the bowl and put in small portions on the well-heated pan with oil or butter. Fry the pancakes on both sides. Serve with sour cream, honey and jam, separately. The dough can also be used to cook pancakes with apples. To do this, peel Antonovka or other unsweet apples, cut them into thin slices and add to the dough prior to frying. For the pancakes not to cool, put them in an oiled or buttered pan, cover with foil and keep in a slightly heated oven.