Stuffed XXL Pancake with Sucuk and Melted Cheese Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Warm the water and milk to about 110°F (43°C) to activate the yeast. Slice the sucuk and shred the cheese if needed.

Have a 10-inch nonstick skillet ready and lightly greased. Measure all dry ingredients and set them aside. The batter comes together quickly, so having everything ready makes the process smooth.

Instructions

Phase 1: Batter and Filling

1. 1Whisk the Batter
   In a large bowl, whisk together the eggs, warm water, warm milk, vegetable oil, salt, dry yeast, and baking powder until well combined. Gradually add the all-purpose flour and black pepper, whisking continuously to avoid lumps, until a smooth, pourable batter forms. The yeast needs a few minutes to activate, so let the mixture sit briefly before moving on.
   Look for The batter should be smooth and pourable, with no dry pockets of flour.
   Tip Warm the water and milk 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 or plastic wrap and let the batter rest at room temperature for 15 minutes. This short rest allows the yeast to begin working, creating small bubbles that will make the pancake light and airy. The batter will thicken slightly as the flour hydrates.
   Look for After resting, the batter should have small bubbles on the surface and look slightly frothy.
   Tip Set a timer to ensure the batter doesn't over-ferment, which could make it taste yeasty.
3. 3Prepare the Filling
   While the batter rests, slice the sucuk into thin rounds. If the sucuk is raw, cook it in a dry skillet over medium heat until browned and cooked through, about 3 minutes per side. Shred the cheese if not already shredded. Set both aside.
   Look for The sucuk should be browned and fragrant, and the cheese ready to sprinkle.
   Tip If using raw sucuk, drain any excess fat on paper towels before adding to the pancake.

The batter should be smooth, pourable, and slightly frothy after resting. The sucuk should be sliced and, if raw, cooked and drained. The cheese should be shredded and ready to sprinkle. The filling ingredients should be at hand, and the skillet should be heating.

Phase 2: Cooking the Pancake

4. 4Cook the First Layer
   Heat a 10-inch nonstick skillet over medium heat and lightly grease with oil or butter. Pour about half of the batter into the skillet, tilting to spread it evenly into a thin layer. Cook until the bottom is set and lightly golden, about 2 minutes. The top will still be slightly moist.
   Look for The pancake should be firm enough to hold the filling without tearing.
   Tip Use a spatula to gently lift the edges to check for golden brown spots.
5. 5Add the Filling
   Evenly scatter the sliced sucuk and shredded cheese over the cooked surface of the pancake, leaving a small border around the edges. The heat will begin to melt the cheese, creating a gooey pocket.
   Look for The cheese should start to melt and become stretchy, and the sucuk should be nestled in.
   Tip Don't overfill—too much filling can make flipping difficult.
6. 6Cover with Batter
   Pour the remaining batter over the filling, spreading it gently to cover the sucuk and cheese completely. Use a spatula to smooth the top. Cook for 4 minutes over medium heat until the top is set and bubbles form on the surface.
   Look for The top should look set and bubbles should appear and pop, indicating the batter is cooking through.
   Tip If the top is still wet, cover the skillet with a lid for a minute to help set it without burning the bottom.
7. 7Flip and Cook the Second Side
   Carefully flip the pancake using a large spatula or by sliding it onto a plate and inverting it back into the skillet. Cook the second side for another 4 minutes, until bronzed and cooked through. The cheese should be fully melted and the pancake puffed.
   Look for The second side should be deep golden brown and the pancake should feel firm when pressed.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If flipping is tricky, slide the pancake onto a plate, then invert it onto another plate before sliding back into the skillet.

The first layer should be set and lightly golden. The filling should be evenly distributed, and the top batter should be poured and smoothed.

The pancake should be flipped and cooking on the second side, with a bronzed color and a puffed appearance. The cheese should be melted and the pancake firm to the touch.

Phase 3: Rest and Serve

8. 8Rest and Slice
   Transfer the pancake to a cutting board and let it rest for 2 minutes. This allows the cheese to set slightly and makes slicing easier. Use a sharp knife to cut into thick wedges. The melted cheese should pull apart beautifully.
   Look for The cheese should be molten but not running out excessively when sliced.
   Tip Use a serrated knife for cleaner slices through the crispy exterior.
9. 9Serve Warm
   Serve the pancake wedges immediately while warm and the cheese is still gooey. Enjoy as a hearty breakfast or brunch centerpiece.
   Look for The wedges should be warm, with a crisp edge and soft interior.
   Tip Pair with a simple green salad or yogurt on the side for a complete meal.

The pancake should rest for a couple of minutes before slicing. The wedges should be thick, with a crisp exterior and a moist, tender interior. The cheese should pull away in long strands, and the sucuk should be visible in each slice. Serve immediately while warm.

Common mistakes

Avoid overmixing the batter, which can make the pancake dense. Whisk just until smooth. Don't skip the rest time—it allows the yeast to activate and creates a lighter texture.

When flipping, use a wide spatula and do it confidently to avoid breaking the pancake. If the top is still wet when covering with the second layer, cook a little longer before flipping to ensure it's set.

How to tell it’s done

The pancake is done when both sides are deeply bronzed and the center feels firm when pressed. The internal temperature should reach 160°F (71°C) for the eggs to be fully cooked.

When you slice into it, the cheese should be melted and stretchy, and the sucuk should be heated through. If the pancake is still doughy in the center, cook for an additional minute on each side.

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