FlijaLayered Cream Pancake
This festive layered pancake is baked a little at a time until it forms tender, lightly crisp sheets. Butter and kaymak melt between the layers, giving the finished pie a rich, delicate texture that is often served warm with yogurt.
Prep
25m
Cook
1h 30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Batter
- 500gAll-Purpose Flour
- 8gSalt
- 600mlWater
- 200mlWhole Milk
- 2pcsEgg
Layering
- 120gUnsalted Butter (melted)
- 150gKaymak
Serving
- 250gPlain Yogurt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 220°C (425°F) and place a wide, shallow baking pan inside to heat.
- 02
Whisk the all-purpose flour with the salt in a large bowl. Gradually whisk in the water, then the whole milk and eggs until the batter is smooth and pourable.
- 03
Remove the hot pan from the oven and pour in a very thin layer of batter, just enough to cover the base. Bake until the surface is set and lightly spotted.
- 04
Brush the baked layer with unsalted butter and dot it with kaymak.
- 05
Repeat with the remaining batter, baking each thin layer until set and brushing it with butter and kaymak before adding the next.
- 06
Bake the finished pancake until the top is deeply golden and the layers are cooked through.
- 07
Let it rest briefly before cutting so the layers settle.
- 08
Serve warm with the plain yogurt on the side.
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