Another great Czech Recipe: Livance / Dalsi vyborny vytvor ceske kuchyne: livance Livance recipe | Czechmatediary

Another great Czech Recipe: Livance / Dalsi vyborny vytvor ceske kuchyne: livance

Livanec /www.czechmatediary imageLivance could be described as something in between the French crepes and American pancakes, except livance are not as boring as the American pancakes and not as fufu as crepes – they are just right. For those who are not familiar with them, livance are small, slightly sweetened spongy cakes which are usually served with sweet toppings. Although the recipe itself is very simple you can let your imagination run wild when it comes to these toppings. The traditional decorations are any kind of jam, whipped cream and fruit on top….very Jenny Craig style :0)

Ingredients (makes about 10 livance):

  • 2 cups of sour cream
  • 1 cup of all-purpose flour
  • 3 Tbs sugar
  • 2 Tsp of baking powder
  • 1/4 Tsp of salt
  • 3 eggs
  • oil for frying
  • Topping material: strawberry jam, whipped cream, fruit (blueberries, strawberries..); nutella…….anything!

Method:

  1. In a large bowl mix flour and baking powder together
  2. Add in the rest of the ingredients (sour cream, sugar, salt, eggs)
  3. Mix it all together with a wooden spoon until dough forms. The dough should be a little runny but not as runny as a pancake dough.
  4. Heat couple of Tbs of oil in a large pan and wait until oil gets hot
  5. Spoon the livance dough onto the pan using soup ladle (the cakes should be about 5 inches in diameter – see Figure 1 bellow)
  6. Let them fry for about 2-3 minutes on each side, until both sides are golden (see Figure 2 bellow)
  7. Put finished livance on a plate and decorate them with whichever topping/s you desire
  8. Dobrou chut!
livance frying on a pan

Figure 1: livance frying on a pan

finished livance

Figure 2: finished livance

If you liked this post buy me a coffee! (Suggested:$3 a latte $8 for a pound) Thanks!

{ 17 comments… read them below or add one }

Michaela April 14, 2009 at 7:24 am

Yum! I haven’t made these in ages. Thank you for the reminder. I will make them this weekend. Hope you had a nice Easter!

Vlastimil April 14, 2009 at 7:41 am

Bliny (livance) jsou taktez ruske a ukrajinske narodni pokrmy… Muj nejoblbenejsi livanec je livanec s iranskym kaviarem..(ktery na labuznickych stolech se ceni o mnohem vice nez kaviar rusky)…
Toz take ukazuje, ze opravdu Cesi pochazeji ze Severniho Iranu a livance je pochoutka nasich nomadskych predku :)

Tyto clanky by se meli zakazat ;-) Me se sbihaji sliny, takovy livanec se slehackou k snidani , za to dam pulku sveho kralovstvi…

Miru zdar…. (Mihr je perskeho puvodu, o livancich zatim zkoumam).

Vlastimil April 14, 2009 at 7:44 am

Vi nekdo, jestli muzu tady v USA sehnat suroviny na udelani drstkove polevky ??

Andrea April 14, 2009 at 8:56 am

Nemaji byt cesky livance nahodou kynuty?

Vlastimil April 14, 2009 at 9:02 am

Dobry postreh!! Kde je drozdi v receptu??

Andrea April 14, 2009 at 9:13 am

ze jo, maji byt kynuty, to je prave ten rozdil mezi ceskyma a americkyma livancema :). tenhle recept mi pripada jako americky, ne cesky…

Eva April 14, 2009 at 10:45 am

Ahoj Vlastimile, drzky se dostanou v Super Kmartu nebo v Super Walmartu. Celer jsem nasla v Heinens. Zalezi na tom kde zijes. Ja jsem v Ohiu.

Tanja April 14, 2009 at 2:08 pm

Ahoj Andreo,

my jsme je doma takhle vzdycky delali. Drozi tam neni, ale je tam prasek do peciva. Chutnaji vyborne a cesky, tak doufam, ze to prezijes.

Vlastimil April 14, 2009 at 2:17 pm

AhojEva,

Ziju v New Jersey, vyber potravin ve Walmartu je v oblasti, kde ziju, ubohy (mleko , vajicka, pizza .., Red Bull…).

V jinych obchodech jsem ty drstky (drzky?) nevidel…mozna v nejakych etnickych obchodech zkusim

Tanja April 14, 2009 at 2:19 pm

Tak Vlastiku, livance pochazeji z Blizkeho Vychodu, jo? To to je teda neco…;) Koukam, ze tak trosku ovladly celou evropu,co? Zajimalo by me, jak tomu treba rikaji ve Svedsku….nebo to bys vlastne mel vedet ty,co??

Vlastimil April 14, 2009 at 2:27 pm

Tanja,

v padesatych letech bys mela problemy :)) Jen americti imerialiste davaji do livancu sodu ..:))

Jinak me to nedalo a prosel jsem ceske kulinarni knizky, ktere manzelka kupuje jak blazen a livancu je asi 10 druhu a jeden z nich se jmenuje “Livanec bez kvasnic”, recept jsem nasel v “Kucharce nasi vesnice” myslim z 80tych let , na strance 593…Recept je skoro totozny s receptem , ktere uvedla Tanja.

Jinak samozrejme ja radsi livance kynute, existuji i livance plnene hriby…Existuji take “fast food” restaurace, ktere se specializuji jen na livance, tam je tech livancu samozrejme tak 50 druhu….

Vlastimil April 14, 2009 at 2:38 pm

Tanja,

ve Svedsku maji neco jake americke pancakes, take delaji pancakes s drozdim …

Svedsky livance se jmenuji “pannkakor” a podobaji se livancum americkym

Olga z Parize March 3, 2010 at 12:06 pm

Hello vsichni,
Ano, ano, prave livance jsou kynute. Tento recept mi propada spise jake nejake pancakes…
Recept na “prave” livance muzu poskytnout.

Milena May 20, 2010 at 12:25 pm

Ja si nejsem uplne jista, ale myslim, ze kdyz moje mama a babicka delaly livance tak nebyly kynuty. Pamatuju si, ze ja jsem je mela nejradsi posypany cukrem a skorici. Tomu co delaly z kynuteho testa jsme rikali vdolky. Na ne davaly povidla, kysanou smetanu a posypaly tvarohem.

Tanja May 20, 2010 at 4:29 pm

Ahoj Mileno, ja vim, ja si myslim, ze je to vsechno popleteny dohromady. Ale mas pravdu, ty kynuty se jmenujou vdolky. Ale jak by to potom clovek prelozil Americanum? To by bylo tezsi…

Olga z Parize May 27, 2010 at 4:18 am

Vdolky jsou spise neco jako doughnuts (nebo francouzke “beignets”).

Evzen September 5, 2012 at 5:16 am

Livance se delaji bud s praskem do peciva nebo kvasnicemi, ale chutnejsi jsou vykvasene s drozdim..

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