130 g flour
1/8 litre milk (12cl)
1 pinch salt
10 g fresh yeast
Time: 30 min
1. In a metal bowl, shape the flour into a fountain.
2. Add the sugar, salt, egg yolk, and the yeast dissolved in lukewarm milk. Whisk until the dough turns homogeneous.
3. Beat the egg whites until stiff and combine gently with the mixture.
4. Cook in warm and slightly oiled pan, using a spoon to form pancakes 10-12 cm (3,94-4,72 inches) in diameter.
5. Let it get golden, then flip them over. Keep warm.