Dissolve the yeast in the lukewarm milk. Mix with sugar. Gradually add the flour and mix well in the meantime. This can be done by hand using a wooden spoon, a dough hook or a food processor.

Mix with butter and egg.

Cover and leave to rest for 20 minutes.

Dust the work surface and dough roller with flour. Knead the dough ball until the dough is no longer too sticky and roll out (approx. 1 cm thick).

Cut out round circles, approx. 10 cm in diameter. (For example, with a cookie cutter, a small bowl, etc.) Knead the remaining dough again and roll out until all the dough has been used.

Cover again with a kitchen towel and leave to rest for 20 minutes.

Fry in oil or clarified butter.

Spread with jam and place a second pancake on top before serving.