Katmi from Grandma's Notebook

Ingredients

Warm the fresh milk in a suitable container. It should be lukewarm.
Transfer the milk to a deep bowl.
Add the yeast and stir with a whisk until it dissolves completely.
Crack in the eggs and beat again.
Finally add the flour with a pinch of salt and stir until the mixture becomes smooth and thick like boza.
Cover the bowl with a cloth or cling film and leave to double in volume in a warm place. It takes about half an hour.
Stir and pour two ladles of the mixture into a heated pan.
Bake the katmi on both sides.