Yeast pancakes with overnight proofing

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.

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.

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.