Dirndl Kitchen

5 Dissolve the yeast in the lukewarm milk and let stand until it starts to bubble.
7 Melt the butter and whisk in the yeast-milk mixture, eggs, flour and sugar in a mixing bowl. Add the flour and salt, then mix gently with a Danish dough whisk, spatula, or wooden spoon until no dry flour remains. Stop mixing once the batter is smooth. 
8 Gradually add in more milk or flour (if needed) until the dough is barely liquid enough to 'fall down' in a string from a spoon.
9 Cover the bowl with a kitchen towel and let rise in a warm spot for 1 to 2 hours or until doubled in size.
10 Melt some butter in a large skillet or on a griddle on medium to medium low heat (325 F) and cook the pancakes in batches, flipping them once they are golden on the bottom.You can test to see if your pancake is done when you gently press down on the pancake with a finger and it slowly goes back to its original shape.
11 My cousin Nikolaj suggests to serve these topped with a sprinkle of sugar, some applesauce or maple syrup.I served mine with powdered sugar and a plum compote made by simmering plums, water, ground cinnamon and sugar over medium heat until the plums start falling apart. The amount of sugar depends on the ripeness of the plums.Other toppings like chocolate hazelnut spread, jam or fresh fruit are also delicious!