Dissolve the sugar in 100ml/3 fl oz of water. Add the dried yeast and leave for 15 minutes. Mix the yeast mixture into the flour, add salt to taste and the rest of the water. Stir until you have a smooth batter, then cover with cling film and allow to settle for one hour. Heat the oil in a frying pan. Starting from the centre and working outwards, Gradually pour a ladle of batter into the pan Fry until firm enough to turn over. Repeat the turning process to ensure the pancakes are cooked throughout and they are golden brown. Continue until all the batter has been used. Serve. | 
