Preheat the oven to its lowest temperature (after 10 minutes switch it off).
In a large bowl dissolve the yeast and sugar with the warm milk by whisking for about 30 seconds. Pour in the beaten egg and whisk to combine. Add the flour, pinch of salt and stir until smooth for about 5 minutes. Cover the bowl with a cloth and place in the centre of the oven for 50-60 minutes (after you’ve switched it off) until doubled in size.
In a large pan heat up 2 tablespoons of the oil, then lower the heat and drop spoonfuls of the batter into the pan (without overcrowding it). The batter will be sticky. (Dip the spoon in a cup of hot water to prevent the mixture sticking to it). Fry the pancakes over a low heat for about 2.5 minutes on each side. Serve immediately.
To make the fruit compote place the fruit, maple syrup and vanilla in a saucepan and cook over a medium heat for 5 minutes or until the fruit softens and starts releasing juice. (Make the compote before you make the pancakes). Serve hot or cold.
Placing the pancake mixture in the centre of a preheated oven is the best way of ensuring it expands and fills with air bubbles. See Instructions for more details.
Make the berry sauce before frying the pancakes so you can serve them immediately.
It's important to fry these pancakes over a low heat so they have enough time to cook and rise and don't brown too quickly. Do not overcrowd the pan.
Add a little oil into the pan for every batch (1-2 tablespoons each time).
Best served immediately. Leftover pancakes can be covered, refrigerated and reheated in the microwave later.