Sprinkle dry yeast over lukewarm water.
Let soak for 10 minutes.
Combine beaten eggs and oil.
Stir in cornmeal, rye flour and salt.
Add yeast mixture.
Leave in a warm place for 30 minutes.
Lightly oil an iron skillet and heat to medium-high heat.
Spoon pancake batter into skillet in desired amount.
When bubbles appear on the surface of the pancakes, turn them.
Remove when brown on underside.