Svítek is a fantastic sweet treat that Czech grannies used to make for their grandchildren. It is basically a puffed pancake, a visually perfect creation that combines lightness, fluffiness, and a hint of golden perfection. Ready to dive into the recipe? Let's make it!
➜ What is puffed pancake?
A Czech puffed pancake is a type of pancake that is baked in an oven rather than cooked on a stovetop. The batter, made from eggs, flour, milk, and sometimes sugar and vanilla, is poured into a preheated skillet or baking dish and then baked until it puffs up and becomes golden and airy. The result is a light and fluffy pancake with a crisp outer edge, often served with powdered sugar, fruit, or drizzled with syrup.
I recently found myself with some leftover blueberries we picked in the woods. I couldn't resist making pancakes, knowing how much my family loves this dish. The funny thing is, they couldn't wait for me to put them on the plate! They eagerly devour these delicious treats straight from the pan!
MY TIP: The batter is similar to that used to make Czech palačinky pancakes. Unlike svítek pancakes, these are thin and delicate and do not puff up.
➜ Ingredients
To make puffed pancakes from scratch, you will need the following:
Puff pancakes batter:
- Milk; room temperature or lukewarm (20 seconds in a microwave should be enough)
- Eggs; take them out of the refrigerator at least an hour in advance and leave them on the counter to warm to room temperature. If you forget, dip them in warm but not hot water for about five minutes.
- All-purpose flour
- Granulated sugar
- Lemon zest; freshly grated, to enhance the flavor. This ingredient is optional; if you don't have fresh lemon, feel free to omit it.
- Pinch of salt
- Vanilla extract
Next, prepare this:
- Unsalted butter; to grease a pan
- Powdered sugar; for serving
- Blueberries or other fresh fruit; optional
✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.
➜ The perfect pan for puff pancakes
Unlike traditional pancakes, puffed pancakes are baked in the oven, requiring a suitable pan that can handle high temperatures. It's essential to choose a pan that is oven-safe and can withstand the heat for a successful baking experience.
My top choice for baking puffed pancakes is a cast iron skillet. It's oven-safe and lacks plastic parts that could be damaged. For this recipe, I chose an 8-inch (20 cm) diameter skillet.
➜ How to make puffed pancakes
STEP 1: Preheat the oven to 375°F (190°C), place the skillet in it and let it get hot.
STEP 2: Combine milk, eggs, flour, granulated sugar, lemon zest, a pinch of salt and vanilla in a large bowl. Mix well with a hand whisk or electric mixer fitted with the whisk attachment.
STEP 3: Carefully remove the hot skillet from the oven and place it on a wire rack. Put a knob of butter in a well-heated skillet and let it melt. Pour the batter over it, about two ladlefuls. Allow the batter to spread over the entire surface of the skillet.
MY TIP: Wear heat proof gloves when handling the cast iron skillet.
STEP 4: Put the skillet with the batter in the oven to bake. Within ten minutes, the pancake will rise and turn golden around the edges. At this moment, you're done!
➜ Serving
For best enjoyment, serve the puffed pancakes as soon as they come out of the oven. Sprinkle generously with powdered sugar and scatter a handful of blueberries on top. Slice the pancakes into wedges and place on plates.
While the fluffy part of the pancake may settle as it cools, rest assured that it won't diminish the delicious flavor. These pancakes are at their best when eaten warm.
➜ Useful tips
- I baked the puffed pancakes in an 8-inch (20 cm) diameter cast iron skillet. I would say that one piece of pancake served as a light summer dessert is enough for one person.
- If you have leftover pancakes, let them cool completely, wrap them and store them in the refrigerator. Best to eat within three days.
- The pancake will become moist in the refrigerator and soak up any powdered sugar you sprinkled on it. When serving, reheat in the microwave and sprinkle lightly with sugar.
More sweet treats:
- Bublanina – Czech fruit cake
- Strawberry dumplings
- Trdelnik – chimney cake
- Czech lívance pancakes
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Sweet Puffed Pancake (Czech Svítek)
Equipment
- 8-inch (20 cm) cast iron skillet
Ingredients
Batter:
- 2 cups milk (480 ml) at room temperature
- 1 and ½ cups all-purpose flour (200 g)
- 3 eggs at room temperature
- ½ Tablespoon lemon zest freshly grated
- 1 teaspoon vanilla extract
- 1 Tablespoon granulated sugar
- 1 pinch salt
Misc.:
- 2 teaspoons unsalted butter for a skillet
- 2 Tablespoons powdered sugar to sprinkle the pancake
- 1 handful fresh blueberries optional, or your other favorite topping
Instructions
- Preheat the oven to 375°F (190°C), place the skillet in it and let it get hot.
- Combine milk, eggs, flour, granulated sugar, lemon zest, a pinch of salt and vanilla in a large bowl. Mix well with a hand whisk or electric mixer fitted with the whisk attachment.
- Carefully remove the hot skillet from the oven and place it on a wire rack. Put a knob of butter in a well-heated skillet and let it melt. Pour the batter over it, about two ladlefuls. Allow the batter to spread over the entire surface of the skillet.
- Put the skillet with the batter in the oven to bake. Within 10-15 minutes, the pancake will rise and turn golden around the edges. At this moment, you're done!
Notes
- Makes 2 servings (each 8" / 20 cm diameter pancake).
- SERVING: For best enjoyment, serve the puffed pancakes as soon as they come out of the oven. Sprinkle generously with powdered sugar and scatter a handful of blueberries on top. Slice the pancakes into wedges and place on plates.
- While the fluffy part of the pancake may settle as it cools, rest assured that it won't diminish the delicious flavor. These pancakes are at their best when eaten warm.
- If you have leftover pancakes, let them cool completely, wrap them and store them in the refrigerator. Best to eat within three days.
- I do not recommend freezing the pancakes.
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:
Conversion chart
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