Gather the ingredients for pancakes and toppings.
Sift all the flour together with salt, and baking powder.
In a large bowl, beat the egg with sugar until pale yellow and then stir in milk until well combined.
Then add the flour mixture together with instant yeast into the egg mixture
And whisk until you have a smooth batter without lumps.
Cover the bowl with a clean towel and let it rest for about 30 to 1 hour in a warm place until the batter becomes bubbly.
After resting time, dissolve baking soda in a spoonful of water and then stir into the batter. Wait for about 5 minutes. The mixture should be bubbly. If the batter is too thick, add little warm water and mix well.
Heat a small (15 cm to 20 cm) non-stick frying pan (with a thick bottom and smooth surface) over medium heat. I do not grease the pan with butter. In my experience, it is the secret of making pancakes with a nice honeycomb texture and a shiny golden color bottom.
Pour a ladle of batter into the hot pan.
Quickly lift and tilt the pan in a circular motion, swirling the batter to evenly cover the base of the pan and the edges of the pan thinly.
Make sure to spread the batter around the pan edges to create that distinctive crispy edges later on.
Reduce the heat to low, cook until it creates plenty of bubbles on the surface.
Once the batter begins bubbling, sprinkle some sugar and cover with the lid until the pancake is fully cooked. According to the thickness of the pancake, cooking time will be different. Make sure to adjust the heat and the time as needed.
For making cheese chocolate version: Spread the butter. Sprinkle some shredded cheese, then cover with a lid. Cook for another 30 seconds or so, until the top, is fully cooked and the cheese is melted.
Transfer the pancake to a flat surface or a plate. Spread the chocolate and add some ground peanuts. Pour the condensed milk on top of the other toppings. Fold and cut into pieces as desired.
Fold the pancake and cut it as you desired.