30 g butter (melted and cooled) + about 3 tablespoons butter (preferably clarified) for frying
Sample toppings:
fresh strawberries or other seasonal fruit
homemade strawberry jam or other jam, fruit topping
about 240 ml cream 30% or 36% whipped to stiff peaks
powdered sugar for dusting
Preparation
Take all ingredients for the batter out of the refrigerator in advance. Make a yeast mixture: warm the milk (it should be nicely warm but not hot), crumble the yeast into a small bowl, add half of the warm milk, 1 teaspoon sugar and 1 tablespoon flour. Mix and set aside for 10-15 minutes until the mixture foams.
Beat egg and egg yolk with sugar into a fluffy mass (zabaglione), about 6-7 minutes of beating. Reduce mixer speed to minimum and gradually add the yeast mixture, sifted flour, sugar, vanilla sugar, salt, the rest of the milk, and melted and cooled butter.
Mix until combined into a smooth mass without lumps (should have the consistency of sour cream). Mix for about another 3-4 minutes on low mixer speed, using dough hooks if you have them - if not, use regular beaters.
Cover with a cloth and set aside in a warm place for about an hour to rise.
Heat a pan (about 20 cm diameter), grease with butter, and add the first portion of batter (about 5 tablespoons, to a thickness of about 1/2 cm). The batter will be thick, so it's best to spread it with a spoon on the pan. Fry the pancakes for about a minute on each side until they puff up and brown.
To make a pancake cake, stack the pancakes on top of each other, spreading them with jam, and finally decorating with whipped cream. You can sprinkle with chopped fresh fruit and, if desired, powdered sugar.
