Add <quantity>100<unit>ml</unit></quantity> of lukewarm whole milk and <quantity>7<unit>g</unit></quantity> of dry yeast to a tall container with a spout

Add <quantity>1<unit>tbsp</unit></quantity> of sugar

Add <quantity>60<unit>g</unit></quantity> of all-purpose flour and mix until you get a smooth leaven

Cover with a cloth and set aside in a warm and windproof place. Let it rest for 20m until it rises and starts to bubble

Add <quantity>100<unit>ml</unit></quantity> of whole milk to a large bowl

Add the leaven and mix until smooth

Add <quantity>2</quantity> egg yolks

Add <quantity>250<unit>g</unit></quantity> of all-purpose flour and whisk to get a smooth batter

Crumble and add <quantity>10</quantity> hazelnut blossoms. Mix to incorporate them

Place in a warm spot to allow the batter to double in size

Peel, core, and thinly slice <quantity>2</quantity> apples

Warm a pan over medium heat and add vegetable oil to taste

Use a large spoonful of batter to make each pancake, leaving space between them

Place apple slices to taste over the raw batter. Cook the racuchy until they start to rise and turn deep brown on the bottom. Flip them and cook until the apples are golden brown

Place the racuchy on a dish lined with paper towels and cook the remaining batter

Make a tower with the racuchy and pour birch sap syrup to taste. The spring racuchy is ready

Enjoy this delightful treat with a nice cup of tea!