XXL Savory Turkish Breakfast Pancake with Sausage and Mozzarella Tips, FAQ & printable recipe

Tips for success

If you want an extra layer of flavor, you can brush the top of the pancake with a little bit of melted butter after flipping. This adds a rich finish and helps the second side achieve an even, golden-brown crust. You can also sprinkle a pinch of dried oregano or red pepper flakes on top before serving to enhance the aromatic qualities of the dish.

To achieve the best cheese pull, serve the pancake immediately while it is still hot. If you are serving a crowd, you can keep the cooked pancake in a warm oven at a low temperature while you prepare a second batch, if necessary. This keeps the cheese melted and the pancake warm, ensuring every guest gets a delicious, fresh-tasting slice of this savory breakfast treat.

Variations

• Vegetarian Version: Replace the sausage with sautéed mushrooms and spinach. Sauté the vegetables first to remove excess moisture, then fold them into the batter with the mozzarella cheese for a delicious meat-free alternative.
• Spicy Kick: Add a tablespoon of chopped pickled jalapeños or a teaspoon of red pepper flakes to the batter. This provides a nice heat that complements the richness of the mozzarella cheese perfectly.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 1 month.

Reheat

Reheat in a preheated oven at 350°F (175°C) for 10 minutes or in a skillet over low heat until warmed through.

If you have leftovers, allow the pancake to cool to room temperature for no more than two hours before storing. Place the slices in an airtight container to keep them from drying out.

They can be kept in the refrigerator for up to three days. When you are ready to enjoy them again, it is best to reheat them gently to maintain the texture of the crust and the melt of the cheese.

You can prepare the batter up to an hour before cooking, but keep it at room temperature to allow the yeast to continue working.

Do not add the cheese and vegetables until right before you are ready to pour the batter into the skillet; this prevents the vegetables from releasing too much water and keeps the cheese from melting prematurely into the batter before it hits the heat.

Serving ideas

Serve this pancake hot, sliced into pizza-style wedges on a wooden board. This presentation makes it easy for guests to grab a slice and enjoy the fluffy interior and cheesy pull.

It pairs beautifully with a side of fresh tomato and cucumber salad, which provides a crisp, cooling contrast to the savory, rich pancake. A dollop of Greek yogurt or a drizzle of chili oil can also be served on the side.

This dish is substantial enough to be the centerpiece of your brunch. Because it contains protein and vegetables, it serves as a complete meal. For a more elaborate brunch spread, you can serve it alongside fresh fruit, a simple green salad, or some warm crusty bread.

The versatility of the savory pancake allows it to fit perfectly into any weekend morning menu, whether it is a quiet family breakfast or a larger gathering.

Frequently asked questions

Recipe card

XXL Savory Turkish Breakfast Pancake with Sausage and Mozzarella

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 2 large eggs
• 1 cup warm water
• 1 cup warm milk
• 3 tbsp vegetable oil
• 1 tsp dry yeast
• 1 tsp salt
• 3 cups all-purpose flour
• 1/2 cup Turkish sucuk ground beef sausage, sliced
• 1/2 cup red bell pepper, diced
• 1/4 cup scallions, chopped
• 2 cups shredded mozzarella cheese
• 1 tbsp butter

Instructions

1. In a large glass mixing bowl, combine the eggs, warm water, warm milk, vegetable oil, dry yeast, and salt. Whisk until smooth. Gradually add the all-purpose flour while continuing to whisk until the mixture forms a thick, bubbly batter.
2. Gently fold the sliced Turkish sucuk ground beef sausage, diced red bell peppers, chopped scallions, and shredded mozzarella cheese into the prepared batter. Use a spatula to combine everything evenly throughout the thick mixture.
3. Melt the butter in a large non-stick skillet over low heat. Pour in a giant ladle of batter and cover with a glass lid. Cook on low heat for six minutes until puffed and set, then flip to toast the other side golden brown until the internal temperature reaches 160°F (71°C) for the sausage and eggs.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

18.5 g

Carbohydrates

35 g

Fat

22 g

Fiber

1.5 g

Sugar

2 g

Sodium

750 mg

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