Overnight Yeast Pancakes

Sift both flours into a large bowl. In a smaller bowl, mash the yeast with sugar into a paste. Although it may seem impossible, poke at it with a fork for a minute or two, and you will indeed get a thin paste. Add a tablespoon of the measured flour to it, mix, and pour in 100 ml of lukewarm milk (even if you want the dough to rise overnight in the fridge, this is just for making the starter). Let it rise for 5-10 minutes until foamy. If no activity appears in the bowl after the specified time, discard the starter and start again with new yeast. This one has already gone to the eternal hunting grounds from your fridge.

Pour the remaining milk with the beaten egg into the flours. If you are proofing the dough overnight, the milk should not be lukewarm; conversely, for quick proofing at room temperature, it should be about body temperature, but no more. Then add the melted butter, salt, ground mace, lemon zest, and the starter to the dough. Gradually mix with a whisk from the center to form a thin, smooth dough. Cover and let it rise - either overnight in the fridge at 4 degrees Celsius, or on the counter at room temperature for about half an hour to an hour, until it doubles in volume.

Stir the risen dough again with a whisk – it will deflate, but don't worry about it. If the dough is cold from the fridge, give it 5-10 minutes to warm up.