Turkish cuisine · Breakfast & Eggs

Kaygana (Herb Egg Pancake)

Thick egg pancake with flour, milk and plenty of parsley and scallions – a Black Sea classic.

Ingredients · for 4 servings

• 5 eggs
• 100 g flour
• 150 ml whole milk
• 1 bunch parsley
• 4 scallions
• 40 g butter
• 1 tsp salt
• Pepper

Instructions

1. Finely chop the parsley and cut the scallions, including the tender green parts, into fine rings.
2. Whisk the eggs with milk, salt and pepper, sift in the flour while stirring and beat smooth until no lumps remain.
3. Fold in the herbs and scallions and let the batter rest for 5 min. so the flour can swell.
4. Melt half the butter in a pan of about 24 cm over medium heat and pour in half the batter.
5. Cook covered for 4–5 min. until the underside is golden brown and the surface has almost stopped glistening, then flip using a plate and cook uncovered for another 3 min.
6. Cook the second pancake the same way, cut both into wedges and serve warm with yogurt or tea.