Start with separating egg whites to whip it in a standing mixer. Use a clean bowl and a round whipping mixer attachment. Whip on high for about 4-5 minutes until stiff peaks form. Set it aside.
Combine egg yolk with sugar and beat to combine.
Add buttermilk, milk and vanilla, beat to combine.
Mix sifted flour with baking powder and salt, then gradually incorporate with wet ingredients.
Add poppyseeds and mix to combine.
Using a spatula, carefully fold whipped egg whites with the rest of the batter. Batter will be light and airy.
Heat up a frying pan and spread 1-2 Tbsp of oil.
Carefully drop spoonfuls of batter into oil and fry for about 30-40 seconds on each side, flip and fry on the other side too. Add more oil if necessary.
Keep cooked pancakes in a warm place or covered with a towel while you continue frying.
Serve with with fruit jam and sour cream or yogurt.
