At a glance
You're making fluffy Czech pancakes topped with a warm cinnamon-plum sauce and poppy seeds—a delicious combination that's worth the effort. The tricky part is managing two things at once: frying the pancakes while keeping an eye on the simmering plum sauce so it reduces to the right consistency. In about 75 minutes, you'll have roughly twenty beautiful lívance ready to serve with sour cream and chocolate.
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Simmer the plums
Halve the plums, remove the stones and cut into smaller pieces. Put them in a pot, add about 1 dl of water, the cinnamon and roughly 4 tablespoons of cane sugar. You can always add more sugar to the plum sauce later. Cover with a lid and let it simmer at a temperature just above medium.
For this step
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Make the batter
Mix the eggs with the melted butter and milk, whisking well. In a separate bowl, combine the flour with salt, baking powder and sugar. Stir this into the liquid mixture and whisk into a smooth, lump-free batter.
For this step
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Fry the lívance
Fry the pancakes. This amount of batter should make about twenty lívance.
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