Raised pancakes with cinnamon sugar and butter

Crumble the yeast into the lukewarm milk. Add the flour, sugar, eggs, and a pinch of salt, then mix into a smooth, thin batter. Cover and let it rise in a warm place for about 40 minutes, or until it doubles in size. After rising, do not stir the batter to prevent it from deflating.

Heat a pan over medium heat and grease it with a little butter. Spoon small dollops of the batter into the hot pan, shaping them into round pancakes. Fry both sides until golden brown.

Melt the butter for serving with the rum (or rum essence). In a small bowl, mix the two types of sugar with the ground cinnamon. Brush the still hot pancakes with the rum butter, then roll them in the cinnamon sugar.