25 minTraditional Cızlama Recipe
A delicious breakfast pancake made with yeast dough, named after the sizzling sound it makes in the pan.
- Prep
- 10 min
- Cook
- 15 min
- Time
- 25 min
- Servings
- 4
- Calories
- 220
- Level
- Easy
- Heat
- Mild
- Region
- trk
- Vegetarian
Servings4
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 2 cups flour
- 1 cup warm milkInstead: oat milk
- 1 cup warm water
- 1 packet instant yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- Butter for cookingInstead: olive oil
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Mix warm milk, warm water, yeast, and sugar in a deep bowl and let rest for 5 minutes until activated.
- 2
Add flour and salt, whisking until you get a smooth batter slightly thicker than crepe batter.
- 3
Cover the bowl and let the dough ferment in a warm place for about 40 minutes until bubbly.
- 4
Heat a wide non-stick pan over medium heat and lightly grease with butter.
- 5
Pour a ladle of batter into the pan and cook until bubbles form on top and the bottom is golden.
- 6
Cook both sides lightly and transfer to serving plates while hot.
Note. The fermentation time is crucial for getting the signature bubbly texture, so do not rush it.
Questions
What is the difference between cızlama and crepe?
Cızlama dough contains yeast and is fermented, giving it a spongy texture inside.
Can I use yogurt instead of milk?
Yes, you can substitute some or all of the milk with yogurt diluted with warm water.
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