Yeast pancakes with overnight proofing

Steps

• 1
  Sift both types of flour into a large bowl. In a smaller bowl, rub the yeast with the sugar until you get a liquid paste (this takes 1-2 minutes). Add one tablespoon of the measured flour, mix it, then pour in 100 ml of lukewarm milk. Let it proof for 5-10 minutes until you get a foamy starter.
• 2
  Add the remaining milk along with the beaten egg to the flours. If you are refrigerating it overnight, the milk should not be lukewarm; however, for room temperature proofing, it should be body temperature. Add the melted butter, salt, mace, lemon zest, and the proofed starter. Whisk with a hand whisk until smooth and thin. Cover and let it proof: either overnight in the refrigerator (at approx. 4 degrees Celsius) or on the kitchen counter at room temperature for 30-60 minutes until it doubles in size.
• 3
  Thoroughly mix the proofed dough with a hand whisk – although it will deflate, don't worry, this is natural. If you took it out of the refrigerator, let it rest for 5-10 minutes before frying.
• 4
  Heat a non-stick pan or crêpe pan over medium-high heat. Add a small amount of butter, let it foam, then pour in the batter. The pancakes should be approx. 1 cm thick. Cook until bubbles appear on the surface, then burst, and the top of the batter dries out. At this point, flip it over and cook the other side until golden brown. Cooking one pancake takes a total of approx. 3-4 minutes.
• 5
  Serve the finished pancakes with thick plum jam, crumbled cottage cheese, and sour cream. Those who prefer it sweeter can sprinkle a little more sugar on top.