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Puffed pancake in a skillet, sprinkled with powdered sugar, with blueberries.
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Sweet Puffed Pancake (Czech Svítek)

Svítek is a delicious sweet treat that Czech grandmothers made for their grandchildren. This light, fluffy, golden puffed pancake is a must-try. Ready to make it? Let's go!
Course Dessert
Cuisine Czech
Keyword Egg recipes, Made in a pan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 pancakes
Calories 700kcal
Author Petra Kupská

Equipment

  • 8-inch (20 cm) cast iron skillet

Ingredients

Batter:

  • 2 cups milk at room temperature
  • 1 ½ cups all-purpose flour
  • 3 eggs at room temperature
  • ½ Tablespoon lemon zest freshly grated
  • ½ teaspoon vanilla extract
  • 1 Tablespoon granulated sugar
  • ⅛ teaspoon 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 fruit
Cups - Metric

Instructions

  • Preheat the oven to 380 °F, place an oven-safe skillet in it and let it get hot.
  • In a large bowl, combine 2 cups milk, 3 eggs, 1 ½ cups all-purpose flour, 1 Tablespoon granulated sugar, ½ Tablespoon lemon zest, ⅛ teaspoon salt, and ½ teaspoon vanilla extract. Mix well using a hand whisk or an electric mixer with a whisk attachment.
  • Carefully remove the hot skillet from the oven and place it on a wire rack. Put 1 teaspoon unsalted butter in a well-heated skillet and let it melt. Pour the batter over it, about two ladlefuls. Allow the batter to spread evenly across the entire surface of the skillet.
  • Place the skillet with the batter in the oven to bake. In 10-15 minutes, the pancake will rise and turn golden around the edges. Once this happens, you're done!
  • Transfer the Svítek pancake to a plate and top with fresh blueberries. Sprinkle with powdered sugar and serve.

Notes

  • The basic recipe 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.

Nutrition

Calories: 700kcal | Carbohydrates: 103g | Protein: 26g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 286mg | Sodium: 209mg | Potassium: 593mg | Fiber: 4g | Sugar: 30g | Vitamin A: 898IU | Vitamin C: 6mg | Calcium: 357mg | Iron: 6mg