Pancakes

In a salad bowl, sift together the flour, yeast, sugar, and fine salt.

In another bowl, beat together the egg, milk, olive oil, and vanilla.

Gradually incorporate the liquid mixture into the solid mixture, taking care to beat vigorously to avoid any lumps.

Let the pancake batter rest, covered with plastic wrap, for 30 minutes.

On a very hot and lightly oiled pan, place a first quantity of dough (1/2 ladle). The latter is thick, that’s normal. Wait for bubbles to form on the surface then flip the pancake. Leave to brown evenly then repeat the operation until the dough is used up.

Serve with lemon curd and a few pieces of fresh fruit like blueberries which go perfectly with it!