Quarter the peppers, clean and cut into lozenges. Peel the onions, cut into half rings and sauté in olive oil for 5 min. until soft. Add the peppers and sauté for 5 minutes, season with salt and cayenne. Chop the parsley.
Boil water with salt. Add polenta and poppy seeds, stirring for 2 minutes, remove from heat and add 3/4 of the milk. Heat the remaining milk, let the yeast and sugar melt in it. Mix flour, egg yolks, yeast milk and polenta. Beat the egg whites until stiff and fold them in.
Fry the dough in 2 large frying pans in not too hot oil for 2 minutes on each side. Drain on kitchen roll, keep warm in the oven, sprinkle with sea salt before serving.
Brown the butter. Cut the sage in half lengthwise and stir in. Heat the peperonata and sprinkle with parsley, bring to the table with the pancakes, garnish with the sage leaves.