Stuffed XXL Pancake with Sucuk and Melted Cheese Tips, FAQ & printable recipe

Tips for success

For the best texture, use a combination of whole milk and water, both warmed to about 110°F (43°C). This helps the yeast activate quickly and keeps the batter light.

If you don't have dry yeast, you can substitute with an equal amount of instant yeast—just add it directly to the flour without blooming. The rest time remains the same.

When flipping the pancake, slide it onto a plate first, then invert it onto another plate, and finally slide it back into the skillet. This method is more reliable than trying to flip with a spatula alone.

Cook the second side until it's deep golden brown and the center springs back when pressed. Letting the pancake rest before slicing allows the cheese to set slightly, making cleaner cuts.

Variations

• Vegetarian Stuffed Pancake: Omit the sucuk and use sautéed mushrooms, spinach, or roasted red peppers. Add extra cheese for a gooey, veggie-packed filling. Cook the vegetables until tender before adding to the pancake.
• Spicy Sausage and Pepper Pancake: Use hot Italian sausage and add sliced bell peppers and onions to the filling. Cook the sausage and vegetables together before assembling. The peppers add sweetness and a bit of crunch.
• Herb and Cheese Pancake: Mix fresh herbs like parsley, dill, or chives into the batter. Use a blend of feta and mozzarella for a tangy, salty filling. This version is lighter and perfect for spring.
• Breakfast Pancake with Bacon and Egg: Replace sucuk with cooked bacon bits and add a fried egg on top of each wedge before serving. The combination of crispy bacon, melted cheese, and a runny yolk is indulgent and satisfying.

Storage and make-ahead

Fridge

Store leftover pancake wedges in an airtight container in the refrigerator for up to 3 days.

Freezer

Wrap individual wedges in plastic wrap and place in a freezer-safe bag for up to 2 months.

Reheat

Reheat frozen wedges in a toaster oven or skillet at 350°F (175°C) until warmed through and the cheese is melted, about 5-7 minutes.

Store any leftover pancake wedges in an airtight container in the refrigerator for up to 3 days.

To reheat, place them in a skillet over medium heat for 2-3 minutes per side, or in a toaster oven until heated through and the cheese is melted again. The pancake may lose some crispness, but it will still be delicious.

The batter can be prepared up to 1 day ahead and stored in the refrigerator. Let it come to room temperature and give it a stir before cooking.

The filling can be prepped in advance as well—slice the sucuk and shred the cheese, then refrigerate in separate containers. The pancake is best cooked fresh, but the components can be ready to go.

Serving ideas

Serve the stuffed pancake wedges warm, straight from the skillet, for the most dramatic cheese pull. A side of fresh greens or a simple tomato salad balances the richness. For a breakfast spread, offer additional condiments like hot sauce, yogurt, or a sprinkle of fresh herbs.

This pancake also works as a hearty brunch centerpiece. Cut it into smaller wedges for appetizers or party bites. Pair with a cup of strong tea or coffee to complement the savory flavors. Leftovers can be packed for lunch and enjoyed cold or reheated.

Frequently asked questions

Recipe card

Stuffed XXL Pancake with Sucuk and Melted Cheese

Prep 15 minCook 20 minRest 15 minTotal 50 minServes 6

Ingredients

• 2 large eggs
• 1 cup warm water
• 1 cup warm milk
• 50 ml vegetable oil
• 1 tsp salt
• 1 tsp dry yeast
• 1 tsp baking powder
• 2 1/2 cups all-purpose flour
• 1/2 tsp black pepper
• 200 g sucuk (spiced Turkish sausage), sliced
• 1 1/2 cups shredded mozzarella or kashar cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Serve the pancake wedges immediately while warm and the cheese is still gooey. Enjoy as a hearty breakfast or brunch centerpiece.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

480

Protein

18 g

Carbohydrates

45 g

Fat

26 g

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