Doughnut Pancakes

Put the flour in a large enough bowl. Make an indentation in the center and crumble the yeast into it. Stir the yeast with the lukewarm milk, a little bit of sugar and flour to a dampfl, let it rise for 15 minutes. Mix the dampfl with the remaining sugar, the salt, the melted fat, the grated lemon peel and the egg and make a smooth dough. Let the dough rise in a warm place until it has doubled in size. Roll out the yeast dough into a 1/2 cm thick pastry sheet. Use a glass to mark large cookies on half of the sheet. Shape some jam in the center of the circles, brush the edges with egg white. Fold over the other half of the pastry sheet, then cut out the cookies so that the jam goes in the center of each. Press the edges firmly. Bake the pancakes in a deep fryer at 180 degrees for 4 minutes. Drain and turn while still hot in sugar on the other side.

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