Written by Julie Pomahacova
There is a soft spot for pancakes with cinnamon in every Czech heart. It is a reminder of grandma in the kitchen, making the best pancakes in the whole world or maybe a not so pleasant memory of a school dining hall, where this food was cooked at least once in a month. But the smell of frying pancakes certainly brings nostalgia. You can eat pancakes as a sweet breakfast, dessert or as a main course, depends only on what you prefer. And if you want the serving to be perfectly Czech, fold them in half.
Pancakes
3 cup milk
3 1/2 cups Wondra instant flour
2 eggs
1 1/2 tsp instant dry yeast
2 Tbs granulated sugar
a pinch of salt
vegetable oil for frying
Topping
cinnamon sugar
6 Tbs melted unsalted butter
Mix the yeast, 1 tsp sugar, 1 tsp flour and 2 Tbs warm milk. Let the yeast activate 10 minutes.
Use a large bowl, add flour, yeast, eggs, sugar, salt and the milk. Then mix everything well. Let the dough rise covered with a kitchen towel for 25 minutes, the dough should be doubled in size. If the dough is too thin add a little more flour if dough too thick add a little more milk. Ladle the dough into a heated pan with a little oil and fry until golden brown on both sides.
When the pancakes are still hot, butter and sprinkle them with cinnamon sugar.
