Czech Beleše Yeast Pancakes

Are you craving a taste of traditional Czech cuisine? Then try Beleše, soft yeast pancakes. In this recipe, Beleše are generously spread with plum butter and topped with ground poppy seeds for a touch of sweetness, although they are just as delicious served on the savory side.

➜ What are Beleše yeast pancakes?

Beleše are palm-sized pancakes made from simple yeast dough with a neutral flavor. The raised pancakes are fried on both sides in a pan and served in the manner of flatbread, either as a sweet or savory side dish. Beleše are an old-world pancakes originating from southeastern Moravia, the so-called Slovácko region.

In this recipe, Beleše are made sweet. While still warm, they are brushed with melted butter (originally lard), spread with plum butter, and with this buttered side pressed into ground poppy seeds mixed with sugar.

I assure you that you will easily become addicted to this delicacy! Everyone who enjoys traditional Czech ingredients such as poppy seeds and plum butter will love Beleše.

Want more Czech placky pancakes? Try these sweet farmer's cheese pancakes (tvarohové placky) covered in sugar!

➜ Ingredients you need

✅ You will find the exact ingredient amounts in the recipe card below, which you can also print out.

Yeast dough:

• All-purpose flour; or plain flour if you are based in the UK (learn more about Czech flours)
• Active dry yeast
• Egg yolk
• Granulated sugar
• Milk; warm
• Pinch of salt

For topping:

• Unsalted butter; melted
• Plum butter (Czech Povidla)
• Ground poppy seeds
• Powdered sugar

Kitchen equipment: You will need a wide enough pan that can be heated well over medium-high heat. In the Czech Republic, Beleše were usually baked directly on a cast-iron stove. I used a 12-inch-diameter stainless steel pan, which can bake four pancakes in one go.

➜ How to make Beleše pancakes

Make ahead: Before you start making the yeast dough, take the egg and butter out of the fridge about an hour in advance to bring them to room temperature.

Making yeast dough

NOTE: I kneaded the dough in a stand mixer with the dough hook attached. For more experienced home bakers, the yeast dough can be kneaded by hand in a bowl with a wooden spoon. Making the dough by hand requires more time and physical effort.

STEP 1: In about half a cup of warm milk, whisk together a tablespoon of flour, a teaspoon of sugar, and the yeast (photo 1). Leave in a warm place to activate until bubbles appear on the surface (photo 2). This will take about 10–15 minutes.

STEP 2: Pour the remaining flour into a mixing bowl. Add the activated yeast mixture, the rest of lukewarm milk, salt, and egg yolk.

Knead on medium speed for 10 minutes. The dough should be smooth and elastic.

STEP 3: Transfer the yeast dough to a bowl and cover with foil (photo 1). Leave in a warm place to rise for 45 minutes. The dough should double in volume during this time (photo 2).

Or learn, how to quickly make the dough rise in the oven.

STEP 4: Divide the raised dough into equal pieces. Roll each piece into a ball about the size of a baseball. Cover with a clean cloth and allow to quickly proof a second time for about ten minutes.

Frying yeast pancakes

STEP 5: Heat a frying pan over medium-high heat. Do not pour any oil into it! Carefully stretch the raised balls into a pancake roughly the size of your palm.

STEP 6: Fry the Beleše pancakes on both sides for about 2 minutes. Continue like this until all the pancakes are fried.

I recommend starting with one pancake sample. Fry one pancake according to the instructions above, then remove it to a cutting board and tear it apart with two forks. Check to see if it's cooked inside, and adjust the frying time if necessary.

Finishing

STEP 7: Melt the butter in a saucepan on the stove. Brush the hot pancakes with butter on one side (photo 1 below). Brush the pancakes with plum butter on the same side you have buttered them (photo 2). Use about two teaspoons of plum butter per pancake.

STEP 8: Combine ground poppy seeds and powdered sugar in a shallow bowl. Press each pancake into the poppy seed mixture with the plum butter side down (photo 3).

Done? Great! Let's quickly head to the table and enjoy these Beleše pancakes while they are still warm. Get ready, because one pancake won't be enough!

➜ Serving

Plan your Beleše so that you have your loved ones around you when the pancakes are ready to be served on the table. From the beginning of preparation to serving, it will take about an hour.

➜ Reheating

I have got a great tip for you on how to reheat Beleše pancakes so they retain their softness.

Pour about ⅓ inch (less than 1 cm) of milk into a wide pan. Bring gently to a boil, remove from the heat source immediately, and carefully place the pancakes, topped side up, into the milk. Cover with a lid and let steam for about five minutes.

The pancakes will soak up the milk and taste even better than freshly fried!

➜ Useful tips

• Beleche pancakes freeze well. If you want to freeze the pancakes, do not coat them with anything after frying; allow them to cool quickly, and then place them in an airtight container in the freezer as soon as possible. They will keep for up to three months.
• If you just brush the pancakes with melted butter after frying, they make a great side dish for sauces or a bowl of warm soup. Actually, they can replace regular bread!
• In the Slovácko region, Beleše are traditionally fried on heated cast iron stoves. However, you can also bake them in the oven on a baking sheet lined with parchment paper, or deep-fry them in a layer of fat. Let's be honest, Beleše taste best when prepared in the traditional way.

More Czech recipes:

• Krajanec Czech flatbread
• Rohlíky bread rolls
• Lívance yeast pancakes