Pancakes with butter and cinnamon
70 min
Under an hour
Roman Vaněk
Preparation method
Ingredients overview
- 400 g coarse flour
- 500 ml milk
- 230 g granulated sugar (80 g for the batter, 150 g for coating)
- 30 g yeast 110
- 4 eggs 21
- butter (for frying and brushing) 23
- pinch of salt 14
- 2–3 tablespoons Tuzemák (Czech rum) 111
- 150 g powdered sugar 31
- 1 teaspoon ground cinnamon 137
- This dessert pairs perfectly with a sweet or semi-sweet white wine. You can also opt for a sparkling wine. 549
PANCAKE INSTRUCTIONS
Crumble the yeast into lukewarm milk, stir in the flour, add sugar, eggs, a pinch of salt, and mix into a smooth, thin batter. Let it rise in a warm place for 40 minutes or until it doubles in volume. After rising, do not stir the batter to prevent it from deflating.
Grease a pan with butter over medium heat. Spoon the batter onto the hot pan to form pancakes. Cook them slowly on both sides until golden brown.
FINISHING INSTRUCTIONS
Melt the butter with Tuzemák (Czech rum). In a bowl, mix both sugars with cinnamon. While still in the pan, brush the pancakes with the butter and Tuzemák mixture, then coat them in the sugar and cinnamon mixture.
Chef's tip
You can also fry the pancakes in a pancake pan; they will have a regular shape. Finished pancakes can be flavored with a spoonful of sour cream or served with fresh blueberries or forest fruits (blackberries, raspberries, strawberries). Alternatively, you can spread the pancakes with plum jam and sprinkle with grated quark and powdered sugar.
Ingredients
Nutritional values
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