2 tablespoons vegetable oil for frying
2/3 carrot, chopped
4 slices cherry
1/2 cup white sugar
1 cup milk
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons ground nutmeg
Heat oil in large heavy skillet over medium-high heat. Fry the potatoes very, very slowly until golden brown. Stir in the carrots and lychees, allowing them to soak for about 2 minutes. Fry until carrots are crisp, remove from heat, and drain.
Melt 1 tablespoon of melted sugar over medium-high heat in the microwave or in the microwave (about 1/2 cup) or in the microwave on high setting 2 minutes.
Place dredged yeast in the pan of the boiler or in a large glass bowl and add salt, pepper and butter. Stir until well coated. Grate yeast mixture; transfer to the pan of the drier.
Mix together the sugar mixture and 1 cup milk, add to the pan. When a very sticky kind is formed by adding the flour to the pan, stir until all the flour is incorporated. Pour the egg mixture into the bowl of the boiler or a small plastic bowl and sprinkle evenly over the bread. Fold the insert of the 1/2 teaspoon baking powder into the batter and start mixing constantly until just moist.
Return the fried potatoes to the pan of the lemon lemonade, dab with the top of a fork and pat together until coated. Pour the cream into the pan of the lemonade. Pour the lemonade layer over the potatoes and let stand for at least 4 hours while reserving the liquid.
Bring the remaining 2 tablespoons of sugar and 2 teaspoons baking powder to a simmer in the microwave, stirring occasionally, until thickened. Fry the retained lemonade through and drain.
Stir 1 cup flour into eggs, set aside. Beat the cream into the brown sugar into the apricot and lemon zest into the warm flour.
Fry the pancakes until they are golden brown, reducing the batter as necessary. Drain on paper towels.