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Turkish Pancake

Sample Dishes from Turkish Cuisine

Turkish Pancake (Kaygana)

Egg6 piece300 gr
Milk1 1/2 cup300 gr
Flour1 cup110 gr
Salt1 2/3 teaspoon10 gr
Oil3 tablespoon30 gr


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 slightly. 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.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy207 cal
Protein9,3 g
Fat11,2 g
Carbohydrates16,6 g
Calcium89 mg
Iron1,16 mg
Phosphorus146 mg
Zinc1 mg
Sodium740 mg
Vitamin A337 iu
Thiamine0,07 mg
Riboflavin0,20 mg
Niacin0,28 mg
Vitamin C0 mg
Cholesterol252 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 recipes amount of flour is decreased, chopped spinach is added into batter. In some areas it is served with pekmez (grate molasses) or honey as dessert. Crumbled white cheese or grated hard cheese is sprinkled between lavers while still hot. Sometimes served between meals with tea or other beverages.