Pancakes with cheese and sage

Method

For the pancakes 1. Mix all the dry ingredients together and set them aside. 2. Whip the eggs, then add the levain, milk, and buttermilk. 3. Combine the wet mixture with the dry ingredients. 4. Once these have been combined into an even dough, fold in the melted butter and lemon zest. 5. Put the dough in a piping bag. Allow it to cool before using. 6. Grease both a medium-sized fry pan and 3 x 8.5cm steel rings. Make sure to have a lid large enough to cover the pan. 7. Heat the pan and rings to a medium-high heat. 8. Using the piping bag, fill each ring halfway with dough. 9. Cover the pan, turn down the heat, and cook until the top surface of the dough is no longer wet. To assemble 10. Add a slice of Comté and a sage leaf on top. 11. Carefully turn the pancake and lift off the ring. Cook for a short time on the other side. 12. Transfer to a serving tray or plate. Serve two pancakes on top of each other, with a slice of Comté and a spoonful of whipped butter between the layers. 13. Dress the top with a knob of whipped butter and a grind of black pepper.