Apple Yeast Pancakes

Note: For this step, use ingredients only from the measured list above (do not add extra flour or sugar). Crumble the fresh yeast into a small pot or bowl and add 1 teaspoon of the sugar. Mash and stir until the yeast liquefies. Warm the milk until it is lukewarm (not hot!)—measure out 50 ml of this warm milk and add it to the yeast. From your measured flour, take 1 tablespoon and add it to the mixture. Stir well, cover the bowl with a cotton cloth, and set it aside in a warm place for about 20 minutes. The mixture is ready when it froths up and increases in volume.

In a large mixing bowl, combine the remaining flour, salt, rest of the sugar, baking powder, and cinnamon. Give it a quick mix. Add the egg and the oil. Once your yeast mixture is frothy and ready, take the remaining warm milk in the saucepan, pour in the buttermilk, and warm them together briefly so the whole liquid mixture is lukewarm. Pour this milk/buttermilk mixture and the active yeast mixture into the bowl with the flour. Using a mixer with a dough hook, mix briefly—just until the ingredients combine. Cover the bowl with a cloth and let it rise in a warm place for about 1.5 hours. The dough is ready when it has doubled in size.

While the dough is rising, peel the apples and cut them into small chunks or cubes. Once the dough has risen, toss the apples in and gently fold them into the batter using a spatula.

Heat a thin layer of oil in a frying pan (a silicone brush is great for spreading it evenly). Using a large, deep spoon, scoop the batter onto the pan to form pancakes. Try not to make them too thick, or they might remain raw in the middle. Fry the pancakes for a few minutes on each side until they turn a deep golden brown. They taste best served immediately with a generous dusting of powdered sugar and cinnamon. If you have leftovers, they reheat beautifully in a dry pan the next day.