Guben Yeast Pancakes – 4 People

Melt the crumbled yeast with a pinch of sugar in a little bit of lukewarm milk. At the same time, sift the flour, put it in a large enough bowl and mix it with the beaten eggs and the lactic yeast to make a fairly thick pancake dough, seasoning it with a pinch of salt. Heat a large flake of lard in a frying pan and bake round pancakes from the dough. They should be golden brown on both sides. Put the baked pancakes on a plate and eat them sprinkled with sugar. If you like, you can also use cinnamon sugar. It is also common to serve compotes with them, e.g. plum compote, blueberry compote, cranberry compote and others. Another variant is to add chives and onion cubes to the raw ricotta dough, as well as fried cubes of smoked lean bacon. A real Lower Lusatian homeland meal, which always delights young and old.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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