Sankhya Lapov - Bulgarian Savory Pancakes

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 large eggs 2 large eggs
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 1 cup (240ml) sparkling water 1 cup (240ml) sparkling water
• 1/4 cup (15g) fresh parsley, finely chopped 1/4 cup (15g) fresh parsley, finely chopped
• 1/4 cup (15g) fresh dill, finely chopped 1/4 cup (15g) fresh dill, finely chopped
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• Salt, to taste Salt, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 42g, 2g
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, baking powder, paprika, cumin, and salt.
2. 2.
   In a separate bowl, whisk together the eggs, yogurt, and sparkling water until well combined.
3. 3.
   Gradually pour the wet mixture into the dry ingredients, stirring continuously until a smooth batter forms.
4. 4.
   Fold in the chopped parsley and dill, ensuring they are evenly distributed throughout the batter.
5. 5.
   Heat a non-stick frying pan or griddle over medium heat and lightly grease it with vegetable oil.
6. 6.
   Pour a ladleful of the batter onto the pan, spreading it gently to form a round pancake.
7. 7.
   Cook for 2-3 minutes on each side, or until golden brown and cooked through.
8. 8.
   Repeat the process with the remaining batter, adding more oil to the pan as needed.
9. 9.
   Serve the Sankhya Lapov pancakes warm, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best texture and consistency.
• Sparkling water — The carbonation in sparkling water helps create a lighter batter.
• Paprika — Opt for sweet or smoked paprika, depending on your preference.
• Fresh herbs — Ensure the parsley and dill are finely chopped to evenly distribute their flavors.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point for frying.

Tips & Tricks

• For extra fluffiness, let the batter rest for 10-15 minutes before cooking.
• Experiment with different herbs and spices to customize the flavor profile.
• Serve the pancakes with a dollop of yogurt or sour cream for added creaminess.
• Leftover pancakes can be refrigerated and reheated in a toaster or oven.
• Add a squeeze of lemon juice over the pancakes for a tangy twist.

Serving advice

Serve the Sankhya Lapov pancakes as a main course alongside a fresh salad or as a side dish to accompany grilled meats or roasted vegetables. They are best enjoyed warm and can be topped with a drizzle of honey or a sprinkle of feta cheese for a delightful twist.

Presentation advice

Arrange the Sankhya Lapov pancakes on a platter, garnished with a sprig of fresh herbs. Serve them in a stack or in a single layer, allowing their golden brown color to shine through. Pair them with vibrant side dishes and colorful condiments to create an appealing visual presentation.