Kaygana with a Twist

Ingredients

• 4 large eggs 4 large eggs
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/4 cup (30g) chickpea flour 1/4 cup (30g) chickpea flour
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/4 teaspoon paprika 1/4 teaspoon paprika
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint
• 2 tablespoons olive oil, for cooking 2 tablespoons olive oil, for cooking

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 2.5g
• Carbohydrates (total, sugars): 12g, 1g
• Protein: 10g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, whisk together the eggs and milk until well combined.
2. 2.
   In a separate bowl, combine the all-purpose flour, chickpea flour, baking powder, salt, black pepper, dried oregano, dried thyme, and paprika.
3. 3.
   Gradually add the dry ingredients to the egg mixture, whisking continuously until a smooth batter forms.
4. 4.
   Stir in the chopped parsley, dill, and mint.
5. 5.
   Heat a non-stick skillet over medium heat and add a tablespoon of olive oil.
6. 6.
   Pour a ladleful of the batter onto the skillet and spread it evenly to form a thin pancake.
7. 7.
   Cook for 2-3 minutes on each side, until golden brown and cooked through.
8. 8.
   Repeat with the remaining batter, adding more olive oil to the skillet as needed.
9. 9.
   Serve the Kaygana warm with your choice of toppings or enjoy it plain.

Treat your ingredients with care...

• Chickpea flour — Chickpea flour adds a unique flavor and texture to the Kaygana. If you don't have chickpea flour, you can substitute it with more all-purpose flour or use cornmeal for a slightly different taste.
• Fresh herbs — Using fresh herbs is key to achieving the authentic flavors of Kaygana. However, if you don't have access to fresh herbs, you can use dried herbs instead. Just remember to reduce the quantity by half, as dried herbs are more potent.

Tips & Tricks

• For a richer flavor, you can add crumbled feta cheese or grated cheddar to the batter.
• Experiment with different herbs and spices to customize the flavor of your Kaygana.
• Serve Kaygana with a dollop of Greek yogurt and a drizzle of olive oil for an extra creamy and tangy touch.
• If you prefer a thinner pancake, you can add a little more milk to the batter.
• Leftover Kaygana can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or toaster oven before serving.

Serving advice

Kaygana is best served warm, straight from the skillet. You can enjoy it as a standalone dish or pair it with a variety of toppings such as sliced tomatoes, olives, cucumbers, or crumbled feta cheese. It is also delicious when served with a side of fresh salad or as part of a traditional Turkish breakfast spread.

Presentation advice

To make your Kaygana visually appealing, you can garnish it with a sprinkle of fresh herbs, such as parsley or dill. Serve it on a plate or a wooden board, accompanied by colorful toppings and a drizzle of olive oil.