How to cook
Place the dry yeast in some warm water with the sugar and allow it to activate. Beat the eggs in a bowl, add the effervescent yeast, about 4 1/5 cups (1 liter) of hot water, salt and gradually mix the flour in. You should get a dough thicker than that used for pancakes, which is left to rise in a warm place for about 1 hour.
Preheat the clay dish and smear oil. Beat the egg in a small bowl with the yoghurt and spread the clay dish with this mixture before you put the dough in. Pour on 1 ladle of pancake mixture at a time, and once the top dries up, flip it on the other side.
The baked pancakes are brushed with a knob of butter. Serve them with a sweet or salty stuffing.