In a large bowl, combine the flour, sugar and yeast and make a well in the middle. In a separate bowl, beat the egg with the milk and a pinch of salt. Pour the egg mixture into the well in the flour mixture and gradually mix everything together using a fork. Cover and allow to rise in a warm place for 40 minutes until it looks bubbly.
Make the topping by melting the butter in a small pan. Add the poppy seeds and cook until they start to release their nutty aroma. Stir in the milk and simmer gently until the mixture thickens, then take it off the heat and mix in the honey.
Cover the base of a frying pan with a very thin layer of oil and heat well. With a serving spoon, scoop the batter into the pan to form two or three pancakes. Cook on medium for 1-2 minutes on each side, flipping when the undersides are golden brown, then transfer to a plate lined with kitchen roll. Rub some extra butter over the top while they are still hot. Cover the plate with foil while you prepare the rest.
Serve immediately, topped with generous spoonfuls of the poppy seed mixture and an extra drizzle of honey.
Recipes and photographs taken from Danube by Irina Georgescu, photography by Issy Croker, (Hardie Grant, £28)
