Turkish Pancakes

Directions

1. 1
   Sift the flour, and add it to a large bowl, along with the salt.
2. 2
   In a glass, mix the dry yeast and the sugar with a little warm water. Sprinkle in a tablespoon or so of the flour, and then let it six for about 10 minutes. (You want the yeast to activate.)
3. 3
   After 10 minutes, add the yeast water to the flour, and mix it until it forms a kind of paste. Let it sit, covered in a warm spot, for about an hour.
4. 4
   Meanwhile, brown the butter in a pan.
5. 5
   After an hour, brush some of the browned butter onto a non-stick pan, and heat over medium. When the pan is hot, add a measure of the pancake batter. It will take longer to cook than a Western pancake; you want to wait for bubbles to appear.
6. 6
   When the bubbles burst, flip the pancakes to the other side, and cook them for a few more minutes. The first one always comes out less than desirable, but don't give up. Butter each one on both sides as it comes out of the pan.
7. 7
   Stack the buttered cizlemes on top of each other, to keep them warm and buttery all over. Serve with your desired topping-the tang of feta works wonders.