Sweet Puffed Pancake (Czech Svítek)
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Sweet Puffed Pancake (Czech Svítek)
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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!
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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
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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
- SERVING:
- 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 Information
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Calories
700kcal
(35%)
Carbohydrates
103g
(34%)
Protein
26g
(52%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
286mg
(95%)
Sodium
209mg
(9%)
Potassium
593mg
(17%)
Fiber
4g
(16%)
Sugar
30g
(60%)
Vitamin A
898IU
(18%)
Vitamin C
6mg
(7%)
Calcium
357mg
(36%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2pancakes
Amount Per Serving
Calories 700 kcal
% Daily Value*
| Calories | 700kcal | 35% |
| Carbohydrates | 103g | 34% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 286mg | 95% |
| Sodium | 209mg | 9% |
| Potassium | 593mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 30g | 60% |
| Vitamin A | 898IU | 18% |
| Vitamin C | 6mg | 7% |
| Calcium | 357mg | 36% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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