Soft pancakes finished with tahini and pekmez, a familiar Turkish breakfast pairing that turns the plate nutty, sweet, and glossy.
12 min prep 12 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
In one bowl, mix the flour, baking powder, granulated sugar, and a pinch of salt with a whisk.
In another bowl, whisk the egg, milk, and melted butter; add gradually to the dry mixture and whisk into a smooth batter.
Rest the batter for 5 minutes; meanwhile, place the tahini and pekmez in separate bowls.
Heat a nonstick pan over medium low heat and grease it lightly; pour 1 large ladle of batter for each pancake.
When small bubbles open on the top, after about 2 minutes, flip; cook the other side for 1.5 minutes and transfer to a plate.
Serve the pancakes hot; drizzle tahini over them, pour on the pekmez, and if you like, finish with walnuts or banana slices.
💡 Tip: Rest the batter for 5 to 10 minutes after whisking; the flour holds moisture and the pancakes rise better. Do not overgrease the pan, a light wipe of oil is enough for a nonstick pan.
🍽️ Serving suggestion: Drizzle tahini over the hot pancakes and pour on the pekmez; serve with optional walnuts, banana slices, or strawberries.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~340
kcal calories
9
g protein
42
g carbs
15
g fat
18.2g
Sugar
3g
Fiber
439.7mg
Sodium
2.7g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Author-declared: Recipe author declared Tree nuts but our matcher did not find it in the ingredient list. May come from brand or variety.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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