Heat the milk and dissolve the yeast in it along with the sugar. Beat the eggs, add the water and milk with the yeast, pinch of salt.
Start adding flour until you get a thick mixture. Leave it in a warm area, covered with foil or a towel, to increase in volume - about 1 hour.
Heat a pan, scoop from the mixture with a ladle and pour it into the pan, spread it out and fry until you get bubbles along the surface of the pancake. Flip it over on the other side.
You need to butter your pan anew before frying each subsequent pancake.
Smear each ready pancake with melted butter and garnish as desired. In my case I used a 2-color cocoa cream.
I got 20 pancakes from the mixture.