Yeast Pancake

Sample Dishes from Turkish Cuisine

Yeast Pancake (Cizleme)

Flour5 1/2 cup600 gr
Salt1 1/4 tablespoon15 gr
Dry yeast1 tablespoon 7.5 gr
Sugar1 teaspoon4 gr
Water (warm)3 1/2 cup700 gr
Margarine2/3 cup130 gr


Sift flour in a large bowl. Sprinkle with salt; mix. Make a hole in center. Combine yeast and sugar in a small bowl. Add 1/4 cup of warm water; stir. Pour into hole in center of flour. Cover yeast with some flour. Let stand for 10 minutes to rise. Add 1 1/3 cups of warm water gradually, blending well. Knead for 5 minutes. Cover and let rise in a warm place for 1 hour or until double in bulk. Blend in remaining warm water; mix well. Heat griddle (or a cast iron skillet). Pour batter from a ladle (or a pitcher) over heated griddle. Spread batter lightly with back of ladle in 1/2 cm (1/4 inch) thick. Brown without turning other side. Brush with melted margarine. Brown remaining batter in same manner. Place one on top of another. Repeat brushing with margarine between pancakes. Serve hot.

Servings: 10

Nutritional Value
(in approximately one serving)

Energy519 cal
Protein12,4 g
Fat18 g
Carbohydrates75,5 g
Calcium22 mg
Iron1,14 mg
Phosphorus116 mg
Zinc2 mg
Sodium1153 mg
Vitamin A637 iu
Thiamine0,1 mg
Riboflavin0,11 mg
Niacin1,46 mg
Vitamin C0 mg
Cholesterol46 mg

Regional Characteristics:

The recipe is from Tekirdağ province. It has different names although the batter is the same. In Ermenek it is called "Cizzili", in Ordu province "Cirtla", in some regions "Akitma". It is served for breakfast or between meals with honey, preserves or grape molasses.