Czech pancakes "livance"
Delicious Czech Pancakes – livance is not considered a breakfast food in the Czech. They are more filling but light and fluffy.
Servings: 20 pancakes
Ingredients
- 2 eggs
- 2 1/2 cups of gluten-free flour
- 3 1/2 cups of milk divided (warm)
- 1 tbsp of active dry yeast
- 1-2 tbsp of sugar
Instructions
Yeast
- If Using Instant dry yeast - Instant Yeast Absorbs liquid rapidly, and does not need to be rehydrated or proofed before being mixed into the flour.
- If Using Active Dry YeastThe yeast is dormant; it needs to be re-hydrated and proofed before using.
- If Using Fresh Yeast - refer to my blog post, where I explained in detail and pictures since it is not as common in the USA as in Czech.
Batter
- Start with whisking eggs with sugar. Add two eggs in and whisk together. Slowly alternate between adding flour and milk. If you are using “Instant Yeast,” do add now as well. Keep alternating while whisking, that way, you will prevent creating clumps in your batter. Feel free to use an electric mixer. I use a whisk, as it is fast and less cleaning.
- Whisk all ingredients together into a smooth, not clumpy liquid. Put a towel over your bowl and set it aside in a warm area to let proof for one hour. It will look like a soft liquid without bubbles at the begging. After some time, little bubbles will start appearing at the top, which means the yeast is working.TIP: A great trick to proof the batter, is to put the bowl into an oven, which was previously warmed up and now is turned off.
- The pancake batter is ready when doubled in size and has a very bubbly consistency. The Thickness is almost like American pancakes, but with added bubbles.
- Get a nonstick pan; you can use a very light brush with oil on the pan’s bottom if the pancakes are sticking to the pan. The trick is to have a hot skillet, but not to burn your pancakes. It is tricky to find your right temperature. I have an induction stovetop and use #7. That is the magic number for my pancakes.
- Make the pancakes the same way you would make American pancakes. Use a ladle or your measuring cup to make three or four equal rounds if you want small pancakes. The pancakes are getting fluffy as they are cooking, and those bubbles are making them airy.The batter will continue to build bubbles. Do not mix the batter; the bubbles would disappear, and the batter would get flat.
Serving
- The easiest way is to baste each pancake with butter and sprinkle cinnamon sugar. Roll it up and Enjoy it!!!Second, the fancier way is to start plum butter on your pancake. In Czech, we have specialty cheese called “tvaroh,” which we grade over plum butter, sprinkle with cinnamon sugar, and top it with sweetened sour cream. If you do not like sour cream, you can always use FRESH whipped cream. Fold your pancake like a taco and take a bite!!!
Notes
Cooking tips:
- Ensure that your bather is well mixed and you have no lumps.
- If you have leftovers, store your pancakes in the fridge and cover them with foil.
- I do not warm my pancakes in the microwave. I put a little bit of butter on the skillet and warm them on my skillet.
- If you like Nutella, try to eat them with Nutella!!!
- Serve your pancakes from the bottom of the plate. The steam makes them wet, and they get mushy if you do not let them cool down before storing them. This is due to using Glute-Free flour, as I do not have the same problem with regular pancakes.
- Always use room temperature milk or heat your milk in the microwave to take the cold edge off.
- When I am done cooking, I like to flip the pancakes from the bottom of my plate to the top. The gluten-Free version of pancakes always gets mushy on the bottom from the steam forming after piling one hot pancake on each other.