Pancakes with butter and cinnamon
20 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
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.