(Turkish Pancake)




Egg 6 medium size 300 g
Milk 1 1/3 cups 300 g
All-purpose flour 1 cup 110 g
Salt 1 2/3 teaspoons 10 g
Oil 2 tablespoons 30 g


Beat eggs with milk mixing well. Add dry ingredients gradually sifted together. Heat 1/3 of oil in a heavy skillet or a non-stick pan. Pour 1/3 of mixture into pan and spread slighlty. Brown lightly on both sides turning up-side down. Complete cooking with remaining mixture. Arrange pancakes on top of each other on a serving plate. Cut into 6 wedges. Serve hot.

6 servings

Nutritive Value (Approx. per serving):

Energy207 cal
Protein9.3 g
Fat11.2 g
Carbohydrate16.6 g
Calcium89 mg
Iron1.16 mg
Phosphorus146 mg
Zinc 1 mg
Sodium740 mg
Vitamin A337 iu
Thiamin (B1)0.08 mg
Riboflavin (B2)0.23 mg
Niacin0.28 mg
Vitamin C1 mg
Cholesterol    252 mg

Regional Characteristics :

     It is from the Black Sea Region and served as a main dish with any vegetable soup or vegetable dish cooked with olive oil. In some regions recipes amount of flour is decreased, chopped spinach is added into batter. In some areas it is served with pekmez (grape molasses) or honey as dessert. Crumbled white cheese or grated hard cheese is sprinkled between layers while still hot. Sometimes served between meals with tea or other beverages.

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