Perfect Soft And Fluffy Turkish Pancakes: A Delightful Breakfast Recipe

Table of Contents

Ingredients

To make these delicious Turkish pancakes, you will need:

1 egg
1 teaspoon salt
2 tablespoons sugar
3 tablespoons olive oil (plus extra for brushing the pan)
1 cup (200 ml) water
2 cups (400 ml) milk
10.5 ounces (300 grams) flour
Small bunch of dill, finely chopped
Optional: Additional egg for topping, hot pepper, or other spices for sprinkling

Flour: All-purpose flour works well for this recipe, giving the pancakes a soft and fluffy texture.
Dill: Fresh dill adds a burst of flavor, making these pancakes distinctively Turkish. If you’re not a fan of dill, you can omit it or substitute with herbs like parsley or chives.
Spices: Customize your pancakes by sprinkling with your favorite spices like hot pepper, paprika, or cumin for a savory touch.

In a large mixing bowl, crack the egg and whisk it together with the salt and sugar until well combined. The sugar adds a touch of sweetness, while the salt enhances the overall flavor.
Add the olive oil, water, and milk to the bowl. Mix well until the liquids are fully incorporated.
Gradually add the flour, whisking continuously to avoid lumps. You want a smooth batter that’s slightly thicker than crepe batter but thinner than traditional pancake batter.
Finely chop the small bunch of dill and fold it into the batter. The dill will add a fresh, herby flavor that makes these pancakes unique.

Cover the bowl with a kitchen towel or plastic wrap and let the batter rest for 10 minutes. This allows the flour to fully hydrate, which helps the pancakes cook evenly and gives them a soft texture.

Heat a non-stick frying pan over medium heat. Brush the pan lightly with olive oil to prevent sticking and add flavor.
Pour a small ladleful of batter into the pan, swirling gently to spread it out into a thin, even layer. You can make the pancakes as large or small as you prefer.
Cook the pancake until the top turns matte and bubbles start to form. This should take about 2-3 minutes. Once the top looks dry, flip the pancake using a spatula.
Cook the other side until golden brown, about another 1-2 minutes. Remove from the pan and place on a plate. Repeat with the remaining batter, brushing the pan with olive oil as needed between pancakes.

For an extra treat, you can break an egg onto the pancake just after flipping it. Sprinkle with a pinch of hot pepper or your favorite spices. Cover the pan with a lid to cook the egg to your desired doneness.
If you prefer, you can skip the egg and simply sprinkle the pancakes with spices like paprika, cumin, or black pepper for added flavor.

Serve the pancakes warm, either plain or with a dollop of yogurt, a drizzle of honey, or a sprinkle of fresh herbs. These pancakes are incredibly versatile and can be enjoyed with sweet or savory toppings.

Consistent Heat: Keep the heat at medium to ensure the pancakes cook evenly without burning. Adjust the heat as needed if the pancakes are browning too quickly or slowly.
Rest the Batter: Don’t skip the resting step! Allowing the batter to rest helps relax the gluten in the flour, making the pancakes softer and fluffier.
Customizations: Feel free to customize the recipe by adding finely chopped vegetables like spring onions or spinach for a savory twist, or sprinkle with cheese for added richness.

For Breakfast or Brunch: Pair these pancakes with a side of fresh salad, olives, and feta cheese for a traditional Turkish-style breakfast.
Sweet Option: Drizzle with honey or maple syrup and top with fresh berries for a delightful sweet version.
On-the-Go Snack: These pancakes are great for snacking on the go. Simply roll them up with your favorite fillings, like cheese or smoked salmon.