Fluffy Pancakes with Butter and Cinnamon

Crumble the yeast into the lukewarm milk. Add the flour, sugar (80 g), eggs, and a pinch of salt. Mix well until you get a homogeneous and rather thin batter. Let it rise in a warm place for about 40 minutes or until it doubles in volume. After rising, do not stir the batter to preserve the air bubbles.

Heat a pan over medium heat and grease it with a little butter. Use a large spoon to place the batter in the pan, forming small, round pancakes. Fry them on both sides until golden.

Melt the remaining butter and mix it with the rum essence. In a separate bowl, combine granulated sugar (150 g), powdered sugar, and cinnamon. Brush the hot pancakes with the butter and rum mixture, then roll them through the sugar and cinnamon mixture.