Balkan-style Pan Bati

Ingredients

In this Balkan adaptation of Pan Bati, we incorporate Balkan spices, such as paprika and oregano, to infuse the dish with the distinct flavors of the region. Additionally, we add crumbled feta cheese and fresh herbs to enhance the taste and provide a Balkan twist. These modifications give the dish a unique character that reflects the culinary traditions of the Balkans. We alse have the original recipe for Pan bati, so you can check it out.

• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup (60g) crumbled feta cheese 1/2 cup (60g) crumbled feta cheese
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh dill
• 2 tablespoons olive oil, for frying 2 tablespoons olive oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 10g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the cornmeal, yogurt, flour, baking powder, paprika, dried oregano, salt, and black pepper. Mix well until a thick batter forms.
2. 2.
   Gently fold in the crumbled feta cheese, chopped parsley, and chopped dill into the batter.
3. 3.
   Heat olive oil in a non-stick skillet over medium heat.
4. 4.
   Spoon a ladleful of the batter onto the skillet and spread it into a round shape.
5. 5.
   Cook for 2-3 minutes on each side, or until golden brown and crispy.
6. 6.
   Repeat the process with the remaining batter, adding more oil to the skillet as needed.
7. 7.
   Serve the Balkan-style Pan Bati warm, garnished with extra fresh herbs if desired.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the pancakes.
• Yogurt — Opt for plain, unsweetened yogurt to balance the flavors of the dish.
• Feta cheese — Crumble the feta cheese into small pieces for an even distribution throughout the batter.
• Fresh herbs — Chop the parsley and dill finely to release their aromatic flavors.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the batter.
• Serve the Pan Bati with a dollop of sour cream or Greek yogurt for extra creaminess.
• Experiment with different fresh herbs like mint or basil to customize the flavor profile.
• Leftover Pan Bati can be refrigerated and reheated in a toaster or oven for a quick and delicious snack.
• If you prefer a thinner pancake, add a little more yogurt or milk to the batter.

Serving advice

Serve the Balkan-style Pan Bati as a side dish alongside grilled meats, roasted vegetables, or as part of a mezze platter. They are also delicious on their own as a light breakfast or brunch option.

Presentation advice

Arrange the golden brown Pan Bati on a platter and garnish with a sprinkle of fresh herbs. Serve them warm to showcase their crispy exterior and fluffy interior.