In the sifted flour add the dry yeast, salt, sugar, mix, add 1.5 stack. water, 2 eggs, beat with a mixer, to avoid lumps. Add water until the dough will not be like watery sour cream! Add the vegetable oil, bake in a hot pan (a small digression: if the batter does not spread on a hot pan quickly, I might add a little more water to the dough)

Perhaps the secret to making these thin pancakes - they are baked in antique pans, they are actually of Soviet times - an ordinary aluminium pans, many I have seen such homes! Would such a modern pancakes on a skillet, I do not know!