Turkish Pancakes

1. 1

   Sift the flour, and add it to a large bowl, along with the salt.

2. 2

   In a glass, mix the dry yeast and the sugar with a little warm water. Sprinkle in a tablespoon or so of the flour, and then let it six for about 10 minutes. (You want the yeast to activate.)

3. 3

   After 10 minutes, add the yeast water to the flour, and mix it until it forms a kind of paste. Let it sit, covered in a warm spot, for about an hour.

4. 4

   Meanwhile, brown the butter in a pan.

5. 5

   After an hour, brush some of the browned butter onto a non-stick pan, and heat over medium. When the pan is hot, add a measure of the pancake batter. It will take longer to cook than a Western pancake; you want to wait for bubbles to appear.

6. 6

   When the bubbles burst, flip the pancakes to the other side, and cook them for a few more minutes. The first one always comes out less than desirable, but don't give up. Butter each one on both sides as it comes out of the pan.

7. 7

   Stack the buttered cizlemes on top of each other, to keep them warm and buttery all over. Serve with your desired topping-the tang of feta works wonders.

* Per serving · 4 servings · Values may vary.

No additional tips available.