Procedure

Mix the flour, starch, 200 ml of milk, sugar, salt, yeast and just the egg yolks in a bowl. Work all the ingredients, mixing them well; the mixture must be homogeneous and not excessively liquid (if necessary, add more milk or more flour). Grease a non-stick pan with butter and pour small doses of dough into it with a ladle, so as to obtain discs of dough of uniform diameter.

Cook each pancake quickly, first on one side and then on the other. Continue until all the dough is used up.

Stack 3 pancakes on each of the four plates and fill them as desired.