Pancakes with Poppy Seeds and Lemon
Crumble the yeast into small pieces. Add the sugar, and mix until smooth. Add half of the flour to a bowl, add the yeast, and knead until combined. Gradually incorporate some lukewarm water and knead until a thick dough forms. Cover and let rise for 10 minutes in a warm place. Add the remaining flour, 1 pinch of salt, 1 egg, and the poppy seeds. Knead until combined, then let the dough rise another 5 minutes. Warm the milk to room temperature, then incorporate into the bowl until a thick, liquid pancake batter has formed.
Separate the remaining eggs. Beat the egg whites until stiff, then beat the cream separately until stiff also. Mix both into the batter with the remaining egg yolks.
Let rise another 20-30 minutes.
Heat a little canola oil in a small nonstick pan. Add 1/8 of the batter to the pan. Cook over medium heat until golden brown on the bottom. Flip the pancake, and cook until golden brown on the other side. Remove the pancake from the pan, and drain on paper towels. Keep warm in a 100°C (approximately 215°F) oven. Repeat this process until all of the batter has been used.
Arrange the pancakes on plates, and squeeze some lemon juice over them. Garnish with powdered sugar, and serve.