In a large bowl, combine the warm milk, warm water, and sugar.
Sprinkle the dry yeast over the mixture and let it sit for about 5-10 minutes, or until it becomes frothy.
Prepare the Batter:
Beat the eggs and add them to the yeast mixture.
Gradually stir in the flour and salt until you have a smooth batter.
Add Vegetables:
Fold in the finely chopped onion, red pepper, tomato, spring onions, parsley, grated raw potatoes, and corn.
Mix well to ensure all the ingredients are evenly distributed throughout the batter.
Rest the Batter:
Cover the bowl with a clean towel and let the batter rest for about 30 minutes. This allows the yeast to work and the batter to rise slightly.
Cook the Pancakes:
Heat a couple of tablespoons of vegetable oil in a large skillet over medium heat.
Pour a ladleful of batter into the skillet, spreading it out to form a pancake.
Cook for 3-4 minutes on each side, or until golden brown and cooked through.
Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve:
Serve the pancakes warm, garnished with additional chopped parsley if desired.
Enjoy as they are or with your favorite dipping sauce.
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