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

Tips for success

For the best puff, make sure your yeast is fresh and your liquids are warm but not hot—around 110°F (43°C). If your kitchen is cool, let the batter rest for 10 minutes before cooking to give the yeast a head start. This helps create a lighter, airier pancake.

When flipping, use a wide spatula and be confident. If you’re nervous, slide the pancake onto a large plate, invert it onto another plate, then slide it back into the skillet.

This method is foolproof and avoids breakage. Let the pancake rest for a few minutes after cooking to make slicing cleaner.

Variations

• Vegetarian version: Skip the sausage and add sautéed mushrooms, spinach, or roasted red peppers. The cheese and herbs keep it satisfying. You can also use a plant-based sausage alternative.
• Spicy kick: Add 1/2 teaspoon of red pepper flakes or a chopped jalapeño to the batter. Use pepper jack cheese instead of mozzarella for an extra layer of heat.
• Breakfast twist: Replace the sausage with cooked crumbled bacon and add a handful of shredded cheddar. Serve with a drizzle of maple syrup for a sweet-savory combo.
• Herb and cheese: Omit the sausage and double the herbs, using a mix of parsley, dill, and chives. Add 1/2 cup of crumbled feta along with the mozzarella for a tangy, Mediterranean flavor.

Storage and make-ahead

Fridge

Store leftover slices in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven to restore crispness.

Freezer

Wrap cooled slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat frozen or refrigerated slices in a 350°F (175°C) oven for 8-10 minutes, or in a skillet over medium heat until hot and the cheese is melted.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in a toaster oven or skillet over medium heat until warmed through and the cheese is melty again.

The pancake can also be enjoyed cold, but reheating brings back the crisp edges.

The batter can be made up to 2 hours ahead and kept covered at room temperature, but it’s best cooked right away for maximum puff.

You can also cook the pancake fully, let it cool, and refrigerate it. Reheat in a 350°F (175°C) oven for 10 minutes before serving.

Serving ideas

Serve the pancake warm, cut into wedges like a pizza. It’s substantial enough to be a main course, but you can also pair it with a simple green salad or a bowl of soup for a lighter meal.

A dollop of plain yogurt or a sprinkle of extra herbs on top adds freshness.

For brunch, serve alongside scrambled eggs or roasted tomatoes. The pancake is also great for packing in lunchboxes—slices hold up well and taste good at room temperature. Leftovers can be turned into a breakfast sandwich by tucking a slice into a toasted bun.

Frequently asked questions

Recipe card

XXL Turkish Savory Pancake with Beef Sausage and Mozzarella

Prep 15 minCook 15 minTotal 30 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
• 2 tbsp butter
• 8 oz cooked beef sausage, sliced
• 1 1/2 cups shredded mozzarella
• 1/4 cup chopped fresh parsley or dill

Instructions

1. In a large bowl, whisk the eggs, warm water, warm milk, and vegetable oil until combined. Sprinkle the dry yeast and salt over the liquid, then whisk in the flour gradually. Beat until a thick, bubbly batter forms with no lumps. The batter will be pourable but thicker than a standard pancake batter.
2. Gently fold the sliced cooked beef sausage, shredded mozzarella, and chopped fresh herbs into the batter. Do not overmix; you want the fillings evenly distributed but the batter should stay airy. Set the batter aside while you heat the skillet.
3. Place a 10-inch non-stick skillet over medium heat and add the butter. Let it melt and foam, tilting the pan to coat the bottom and sides evenly. The butter should sizzle gently but not brown.
4. Pour the entire batter into the skillet and spread it into an even layer. Cover with a glass lid and reduce the heat to low. Cook for 6 minutes without lifting the lid. The pancake will puff up and the bottom will turn golden brown.
5. Carefully slide a wide spatula under the pancake and flip it in one swift motion. Cook uncovered for 3-4 minutes on the second side, until the bottom is deep golden brown and the cheese is melted. The pancake should feel firm and spring back when pressed.
6. Transfer the pancake to a wooden board and let it rest for 2 minutes. This allows the cheese to set slightly and makes slicing easier. Cut into pizza-style triangles and serve warm.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

480

Protein

24 g

Carbohydrates

38 g

Fat

26 g

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