Giant Savory Turkish Pancakes Loaded with Sausage and Molten Cheese Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use freshly shredded mozzarella rather than pre-shredded, which often contains anti-caking agents that can prevent melting. Shred it yourself from a block for the most elastic and gooey results.

Also, don't overfill the batter with ingredients—too many add-ins can weigh down the pancake and make it difficult to flip. A generous but balanced amount is key.

Cook the pancakes one at a time to ensure even browning and proper cooking. If you try to cook two at once in separate pans, you'll need to watch both carefully.

Keep the cooked pancake warm in a low oven (200°F / 95°C) while you cook the second. This also helps the cheese stay melty until you're ready to serve.

Variations

• Vegetarian Version: Skip the sucuk and add a cup of sautéed mushrooms and extra bell peppers. The mushrooms add savory depth and a meaty texture that pairs beautifully with the cheese.
• Spicy Kick: Add a finely chopped fresh chili or a teaspoon of red pepper flakes to the batter. The heat cuts through the richness of the cheese and sausage, giving the pancake a fiery edge.
• Herb Garden: Mix in a handful of chopped fresh herbs like parsley, dill, or oregano. The herbs brighten the flavors and add a fresh, aromatic note to the pancake.
• Breakfast Supreme: Add crispy cooked bacon or ham along with the sucuk, and top each pancake with a fried egg before serving. This turns it into an indulgent breakfast feast.

Storage and make-ahead

Fridge

Store leftover pancakes in an airtight container in the fridge for up to 3 days.

Freezer

Freeze whole or sliced pancakes, wrapped tightly in plastic wrap and foil, for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in a toaster oven or dry skillet over medium heat for 5-7 minutes, flipping once, until hot and cheese is melted.

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, place them in a toaster oven or a dry skillet over medium heat for a few minutes, flipping once, until warmed through and the cheese is melted again. Avoid microwaving, as it can make the pancake rubbery.

The batter can be prepared up to 1 day in advance and kept covered in the refrigerator. Let it come to room temperature for 30 minutes before cooking, as the cold batter will need more time to cook through. You can also cook the pancakes fully, let them cool, and refrigerate; reheat as directed.

Serving ideas

Serve the giant pancake warm, sliced into wedges like a pizza. It's a complete meal on its own, but you can add a side of Greek yogurt with a sprinkle of sumac for a tangy contrast, or a simple tomato and cucumber salad.

For a brunch spread, pair it with fresh fruit and a pot of strong Turkish tea.

These pancakes are best enjoyed fresh out of the skillet, when the cheese is at its most molten and the edges are crisp. Cut them at the table for maximum drama. They're also great for packed lunches—a slice or two makes a satisfying, portable meal that tastes good cold or reheated.

Frequently asked questions

Recipe card

Giant Savory Turkish Pancakes Loaded with Sausage and Molten Cheese

Prep 15 minCook 24 minRest 10 minTotal 49 minServes 6

Ingredients

• 2 large eggs
• 1 cup warm water
• 1 cup warm milk
• 50 ml vegetable oil
• 1 tsp dry yeast
• 1 tsp salt
• 3 cups all-purpose flour
• 8 oz sliced Turkish sucuk beef sausage
• 1 red bell pepper, diced
• 3 scallions, chopped
• 2 cups shredded mozzarella cheese
• 2 tbsp butter

Instructions

1. In a large mixing bowl, whisk together the eggs, warm water, warm milk, and vegetable oil until combined. Sprinkle the dry yeast over the mixture and let it sit for 5 minutes until foamy. Add the salt and gradually whisk in the all-purpose flour, stirring until a thick, bubbly batter forms. The batter should be smooth and slightly elastic.
2. Fold the sliced sucuk sausage, diced red bell pepper, chopped scallions, and shredded mozzarella into the batter until evenly distributed. The batter will be chunky and loaded with fillings.
3. Melt the butter in a wide non-stick skillet over medium heat. Pour a giant ladleful of the batter into the skillet, spreading it evenly to cover the bottom. Cover with a glass lid and cook on low heat for 6 minutes, until the pancake is puffed and set around the edges. Carefully flip the pancake and cook the second side until golden brown, about 4-5 minutes more.
4. Transfer the cooked pancake to a cutting board and repeat with the remaining batter, adding more butter to the skillet if needed. You should get about 2 large pancakes from this batter.
5. Slice each pancake into pizza triangles. Lift a warm wedge and enjoy the cheese pull. Serve immediately.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

620

Protein

28 g

Carbohydrates

55 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.