Turkish pancakes
Pancakes
American cuisine
This recipe for cizleme (pronounced jiz-le-may) comes courtesy of my friend Cagla. She says, “These pancakes are particular to Thrace in the northwestern region of Turkey, where my family's from and where the Balkans connect to Europe. They are different from Western pancake because of the addition of dry yeast, which makes a lot of difference in taste. The batter is thicker, and when they’re cooked, the end result is softer, bubblier and delightfully spongy. It's usually served with what we call white cheese (and the Greeks call feta), or with jams and marmalades. My personal favorite is a paste made from feta and crushed walnuts. And of course butter, liberal amounts of slightly browned butter.”
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