Lívance, Czech Yeasted Pancakes With Cinnamon Sugar

Lívance, Czech Yeasted Pancakes With Cinnamon Sugar

An old Bohemian recipe for yeasted pancakes, a traditional Czech dessert, often prepared to beloved grandchildren by their grannies (babička).

Course Dessert

Cuisine Czech

Keyword Pancakes

Prep Time 25

Cook Time 30

Leavening 50

Total Time 1 45

Servings pancakes

Calories 114kcal

Author Petra Kupská

Equipment

10-inch non stick pan
a ladle that holds at least half a cup
a flat spatula
paper towels

Ingredients

Lívance batter:

2 cups lukewarm milk
2 teaspoons active dry yeast (or 30 g fresh yeast)
3 cups all-purpose flour
⅓ cup granulated sugar
4 eggs
¼ teaspoon salt
1 stick unsalted butter for frying (or clarified butter, sunflower or canola oil)

Cinnamon sugar coating:

2 cups powdered sugar
2 teaspoons cinnamon powder

Cups - Metric

Instructions

Activate yeast: In a small saucepan, heat a cup of milk until it is lukewarm (not hot). Add a teaspoon of granulated sugar and 2 teaspoons active dry yeast, then stir. Leave the mixture in a warm place for about 10–15 minutes until the yeast activates and foam with bubbles appears on the surface.
Make pancake batter: Pour the remaining lukewarm milk into a large bowl and add 4 eggs, ⅓ cup granulated sugar, 3 cups all-purpose flour, and ¼ teaspoon salt. Finally, add the activated yeast mixture. Using a mixer with a whisk attachment, briefly whisk until everything is well combined. The result should be a thin, semi-liquid batter.
Let the batter rise: Place the bowl with the batter in a warm area to rise until it doubles in volume - it takes 45-60 minutes.
Fry Lívance pancakes: Heat a non-stick frying pan over medium heat and melt about a half tablespoon of butter in it. Using a ladle, scoop out about ¼ cup of the risen batter and pour it into the pan. It should create a circle about 2-3 inches (5-7 cm) in diameter.
Fry the Lívance for about 1 minute on one side and then 30 seconds on the other. Once cooked, transfer them to a plate using a wooden flat spatula.
Carefully wipe the pan with a paper towel after each batch to remove any blackened bits and scorched fat.
Coate the pancakes in cinnamon sugar: Prepare coating mixture by combining 2 cups powdered sugar and 2 teaspoons cinnamon powder in a large, deeper bowl. Thoroughly coat the warm pancakes with the cinnamon sugar.

Notes

Makes about 30-40 pancakes.
Depending on the size of your pan, you can fry multiple Lívance at once. Using a 10-inch pan, I was able to fry four pancakes at a time.
Storage: Cover the cooled Lívance with plastic wrap and store them in the refrigerator for up to four days. These pancakes also freeze well. If you plan to freeze them, do not coat them in sugar. Use the frozen pancakes within three months.
Kitchen equipment: 10-inch (25 cm) non-stick frying pan, a ladle with a capacity of at least half a cup, paper towels

Nutrition