Turkish Pancake
Sample Dishes from Turkish Cuisine
Turkish
Pancake (Kaygana)
| Ingredients | Measure | Amount |
| Egg | 6 piece | 300 gr |
| Milk | 1 1/2 cup | 300 gr |
| Flour | 1 cup | 110 gr |
| Salt | 1 2/3 teaspoon | 10 gr |
| Oil | 3 tablespoon | 30 gr |
Preparation
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)
| Energy | 207 cal |
| Protein | 9,3 g |
| Fat | 11,2 g |
| Carbohydrates | 16,6 g |
| Calcium | 89 mg |
| Iron | 1,16 mg |
| Phosphorus | 146 mg |
| Zinc | 1 mg |
| Sodium | 740 mg |
| Vitamin A | 337 iu |
| Thiamine | 0,07 mg |
| Riboflavin | 0,20 mg |
| Niacin | 0,28 mg |
| Vitamin C | 0 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 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.