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A stack of traditional Black Sea Kaygana pancakes garnished with fresh herbs and served with Turkish tea.

Traditional Black Sea Kaygana (Turkish Herb Omelet Pancake)

A quick and savory Turkish breakfast staple from the Black Sea region, made with a light batter and plenty of fresh green herbs.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 people
Course: Breakfast
Cuisine: Turkish
Calories: 259
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup All-purpose flour
  • 1 cup Milk
  • 4 large Eggs
  • 1 tsp Salt
  • ¼ cup Fresh dill, finely chopped
  • ¼ cup Fresh parsley, finely chopped
  • 3 stalks Green onions, thinly sliced
  • 1-2 tbsp Vegetable oil (for frying)

Equipment

  • Non-Stick Skillet: A 9-inch or 10-inch pan works best for even cooking.
  • Large Whisk: To ensure a smooth, lump-free batter.
  • Finely Meshed Strainer: Only if you want an ultra-smooth batter before adding the herbs.
  • Thin Spatula: Essential for flipping the delicate herb pancakes without breaking them.

Method
 

  1. In a large mixing bowl, combine the flour, milk, and salt. Whisk until you have a smooth, homogeneous batter without any lumps.
    Whisking flour, milk, and salt in a mixing bowl to create a smooth base for the pancake batter.
  2. Crack the eggs into the mixture and continue to whisk until fully incorporated.
    Cracking four eggs into the flour and milk mixture, ready to be whisked in.
  3. Fold in the chopped dill, parsley, and green onions. The batter should be thin but packed with green flecks.
  4. Lightly oil a non-stick frying pan over medium heat.
  5. Pour a ladleful of the batter into the center of the pan. Swirl the pan to spread the batter evenly into a thin circle.
  6. Cook for 2-3 minutes until the edges are set and the bottom is golden brown. Use a spatula to flip it over.
    The savory pancake cooking in the pan as the edges set and the bottom turns golden brown.
  7. Cook the other side for another 1-2 minutes until golden.
    Using a spatula to flip the Kaygana, revealing the perfectly cooked, golden surface underneath.
  8. Transfer to a plate and repeat with the remaining batter. Serve warm with a side of feta cheese, olives, and tea.
    Transferring the hot, freshly cooked Kaygana pancake onto a serving plate, ready for breakfast.

Video

Notes

The batter should be similar in consistency to a thin pancake batter. If it feels too thick after mixing, add 1–2 tablespoons of milk to loosen it slightly before cooking.