My Czech grandma’s easy, delicious recipe for Bohemian Pancakes (Lívance). Tender, fluffy pillows with crisp edges, and golden-brown sides.
- 2 cups (500 ml) whole milk
- 2 cups (300 g) all-purpose unbleached flour
- Pinch salt
- 1 tablespoon (13 g) active dry yeast
- 2 eggs, separate into 2 egg whites, and 2 egg yolks
- 1 tablespoon (16 g) granulated white sugar
- Vegetable oil
- Cinnamon Sugar Dip:
- 1/2 cup (90 g) granulated white sugar
- 2 tablespoons (10 g) cinnamon
- 4 tablespoons (57 g) unsalted butter
- More topping ideas:
- Sweetened white yogurt
- Fresh berries (strawberries, blueberries, blackberries)
- Sliced banana
- Crème fraiche
- Maple syrup
- Powdered sugar
- In a medium bowl, whisk together the milk, flour, salt and yeast.
- Beat the egg yolks lightly with a fork and stir them into the flour mixture. Cover the bowl with a kitchen towel, and let it stand in a warm place for 20 minutes.
- With an electric mixer, beat the egg whites and sugar into stiff peaks, and carefully fold them into the rested batter. (If you’re not going to make the pancakes right away, you can refrigerate the batter at this point, for up to 2 days).
- Heat a pancake pan, large non-stick skillet or griddle over medium-low heat for 30 seconds. Spray or brush lightly with vegetable oil or butter.
- Depending on your preferred pancake size, use a tablespoon or a ¼ cup as a measure to drop the batter into the skillet or griddle. Leave a room in between for the batter to expand. If using a pancake pan, fill it half-way through. Lower the heat to medium.
- Cook for about a minute or two, until tiny bubbles appear on the surface, and the bottom is golden brown. Carefully flip and cook for another minute.
- Continue until you use all the batter. Add more oil if the pan seems dry.
- Serve the pancakes as you cook them or place them on a baking sheet in a 200F-degree oven.
- Cinnamon sugar topping: Mix the sugar with the cinnamon in a bowl or soup plate. Melt the butter in small pot over low heat, or in the microwave. Brush each side of a warm pancake with the melted butter, then dip in the cinnamon sugar, shaking any excess of sugar.
- Berries topping: Smash the berries in a small bowl with a fork, and stir in some sugar or maple syrup. Top each pancake with a spoon or two of yogurt, or crème fraiche, and with smashed berries. Sprinkle powdered sugar all over the pancakes, if you like.
- BATTER – store any extra batter in the fridge, in a container with a lid, for up to 2 days.