From the cookbook: Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek (1996)
FYI, haven't had a failed recipe yet.
Brueghel Pannekoeken (Flemish Yeast Pancakes)
1/2 oz fresh yeast cake or 1 package active dry yeast
3 cups milk, warmed to 100º
4 cups all purpose flour
1/2 cup sugar
1/2 teaspoon salt
4 large eggs, slightly beaten
2 teaspoons vanilla extract
6 tablespoons unsalted butter, melted
About 1 cup of water
6 tablespoons unsalted butter, room temp or softer for frying
In a small bowl, dissolve yeast in 1/4 cup of the lukewarm milk. Let rest until foamy. About 5 minutes
In a large mixing bowl, whisk the flour, sugar and salt until well mixed. Make a well in the center. Pour the eggs, dissolved yeast and vanilla into the well. Using a whisk or wooden spoon, gradually stir the flour into the liquid ingredients.
By working this way, you'll avoid having lumps form in the batter. Add the remaining 2 3/4 cups of milk and the melted butter and stir. Add water, a little at a time, to make a smooth but liquid batter that is the consistency of thick, heavy cream.
Cover the bowl with plastic wrap or a kitchen towel and let it rise in a warm place until doubled in volume. About an hour.
Place an 8 or 9 inch skillet over medium heat and brush with the soft butter.
Pour a scant 1/2 cup of the batter into the pan and tilt the pan so a thin layer of batter covers the entire surface of the pan. Cook until lightly browned. Turn and cook until lightly brown on this side. Thinner than a ihop pancake but thicker than a crepe.
Stack pancakes on a warm plate until you have finished the batch. Serve as soon as possible.
Serve with butter, dark brown sugar and a assortments of jams and preserves.