Sausage & Cheese XXL Savory Pancake Step-by-step instructions

Before you start

Before starting, gather all ingredients and measure them out. Warm the milk and water to about 110°F (43°C) to activate the yeast.

Dice the sucuk and bell peppers into small, even pieces, and shred the kashar cheese if not pre-shredded. Have a 10-inch skillet and a wide spatula ready. The batter needs a 15-minute rest, so plan accordingly.

Instructions

Batter and Rest

1. 1Make the Batter
   In a large bowl, whisk the eggs, warm water, warm milk, vegetable oil, salt, dry yeast, and baking powder until well combined. Gradually add the all-purpose flour and a pinch of black pepper, whisking continuously to create a smooth, pourable batter with no lumps. Let the batter rest for 15 minutes to activate the yeast.
   Look for The batter should be smooth and slightly thickened after resting, with small bubbles forming on the surface.
   Tip Warm the milk and water to about 110°F (43°C) to help the yeast activate without killing it.
2. 2Rest the Batter
   Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for 15 minutes. This allows the yeast to work and the gluten to relax, resulting in a more tender pancake.
   Look for The batter will look slightly frothy and have a pleasant yeasty aroma.
   Tip Do not skip the rest; it is key to the pancake's light texture.

The batter should be smooth, pourable, and slightly frothy after resting. It will have a yeasty aroma and small bubbles on the surface. The consistency should be similar to a thin pancake batter, not too thick or watery. If the batter looks lumpy, whisk it briefly before using.

Cook and Flip

3. 3Heat the Skillet
   Place a 10-inch skillet over medium heat and add the butter. Let it melt and foam, swirling to coat the bottom evenly. The pan should be hot but not smoking.
   Look for The butter sizzles gently when a drop of batter is added.
   Tip Use a heavy-bottomed skillet to distribute heat evenly and prevent burning.
4. 4Pour the First Batter Layer
   Ladle about two large ladles of the rested batter into the hot skillet, tilting the pan to spread it into an even circle. Cook for 1–2 minutes until the bottom is set and lightly golden.
   Look for The edges start to look dry and the bottom is golden when lifted.
   Tip Do not make the layer too thick; it should be about 1/4-inch thick.
5. 5Add the Filling
   Evenly scatter the diced sucuk, bell peppers, and shredded kashar cheese over the pancake, leaving a small border around the edges. The filling should cover the surface but not overflow.
   Look for The cheese starts to melt slightly as it hits the warm batter.
   Tip Cut the sucuk into small dice so it distributes evenly.
6. 6Enclose the Filling
   Pour a thin layer of the remaining batter over the filling, using the back of a spoon or a spatula to spread it gently. The batter should just cover the filling, enclosing it completely.
   Look for The top batter layer looks smooth and covers all the filling.
   Tip Work quickly so the bottom layer does not overcook.
7. 7Cook the First Side
   Cook over medium heat for about 4 minutes, until the top batter is set and bubbles appear on the surface. The bottom should be deep golden brown and crisp.
   Look for Bubbles pop on the surface and the edges look golden.
   Tip If the top is still wet, cover the skillet for a minute to help it set.
8. 8Flip and Cook the Second Side
   Carefully flip the pancake using a wide spatula. Cook for another 3–4 minutes until the second side is bronzed and the cheese is fully melted. The internal temperature of the filling should reach 160°F (71°C) to ensure the sucuk is cooked through.
   Look for The pancake feels firm and the second side is golden brown.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If flipping is tricky, slide the pancake onto a plate, then invert it back into the skillet.

The first side should be golden brown and crisp, with the top set and bubbles forming. The filling should be evenly distributed and the cheese starting to melt.

The pancake should release easily from the skillet when flipped. The second side should cook to a bronzed color and the cheese should be fully melted.

Rest and Serve

9. 9Rest the Pancake
   Transfer the cooked pancake to a cutting board and let it rest for 2–3 minutes. This allows the cheese to set slightly and makes slicing easier.
   Look for The pancake is firm and no longer steaming heavily.
   Tip Resting also helps the layers stay intact when cutting.
10. 10Slice and Serve
    Cut the pancake into thick wedges. Pull the wedges apart to reveal the gooey cheese stretch and serve warm.
    Look for The cheese pulls in long strands and the interior is steamy.
    Tip Use a serrated knife for clean cuts through the crispy exterior.

After resting, the pancake should be firm enough to slice without falling apart. The cheese should be gooey and stretchy, and the interior should be steamy. The wedges should hold their shape and reveal the filling clearly when pulled apart.

Common mistakes

A common mistake is making the batter too thick, resulting in a dense pancake. Ensure the batter is smooth and pourable. Another issue is flipping the pancake too early; wait until the top is set and bubbles appear.

If the pancake sticks to the skillet, use more butter and ensure the pan is properly heated. Avoid overfilling, which can make the pancake difficult to flip and cause the filling to spill out.

How to tell it’s done

The pancake is done when both sides are deep golden brown and the cheese is fully melted. The internal temperature of the filling should reach 160°F (71°C) to ensure the sucuk is cooked through.

The pancake should feel firm to the touch and the edges should be crisp. When sliced, the cheese should pull in long strands and the interior should be steamy and hot.

• Egg dishes: 160°F (71°C) in the thickest part
• Ground meat: 160°F (71°C) in the thickest part