The Republic of Türkiye Ministry of Culture and Tourism describes Kaygana as a Black Sea dish and gives a plain egg, milk and flour version cooked in several rounds. Its notes also record regional variations with spinach, cheese, pekmez or honey, showing that Kaygana is a family of preparations rather than one fixed formula. Trabzon's Culture Portal adds parsley, spring onion and pul biber and cooks the batter as a substantial pancake browned on both sides. This recipe follows that savory herb profile while retaining the Ministry version's balanced milk-and-water batter. Divide it into three pancakes so each one is easy to turn and cooks through evenly.
Kaygana — Recipe Card
Savory Turkish egg pancakes with parsley and spring onions
Makes 4 servings · Makes 3 thick 9-inch pancakes, cut into 12 wedges; serves 4.US cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Kaygana
Prepare the herbs
Wash the parsley and spring onions under running water, then dry them well. Finely chop the parsley and thinly slice the spring onions so the greens spread evenly through the batter.
Mix the batter
Whisk the eggs in a large bowl until uniform. Whisk in the milk and water. Add the flour, salt and mild pul biber gradually, whisking until no dry pockets remain. Fold in the parsley and spring onions. The batter should be pourable and slightly thicker than crêpe batter.
Rest and heat the pan
Let the batter stand for 10 minutes so the flour hydrates. Heat a 24 cm/9.5-inch nonstick or well-seasoned skillet over medium heat for 2 minutes, then add 1 tablespoon of the oil and swirl to coat.
Cook three pancakes
Stir the batter once and pour one-third into the skillet, spreading it into an even 8–10 mm layer. Cook for 3–4 minutes, until the bottom is deeply golden, the edges are set and the top has lost its wet shine. Slide a wide spatula underneath, flip, and cook for 2–3 minutes more, until the second side is golden and the center reaches 160°F (71°C). Transfer to a plate. Repeat twice with the remaining oil and batter.
Cut and serve
Stack the cooked Kaygana loosely, cut each pancake into four wedges and serve hot. Keep cooked pancakes covered while finishing the batch so they stay tender.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-herb-pancakes-kaygana. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
Make it work in your kitchen
Ingredient Substitutions
These swaps change flavor or texture as described. Keep the original ingredients for the closest version of the dish.
Pul biber
Use the same amount of mild paprika for color and a gentler flavor. For heat, add a small pinch of chili flakes, then taste; chili flakes can be much hotter.
A few helpful kitchen notes
Heat level
Mild. Use mild pul biber for gentle warmth, omit it for no added chili, or use a hot pul biber to make the pancakes medium-hot.
Batter consistency
The batter should spread when the pan is tilted but should not run like water. If it is very thick, add 1 tablespoon water; if unusually thin, whisk in 1 tablespoon flour.
Regional variation
The Ministry source records versions with chopped spinach, cheese, pekmez or honey. Those are established variations; this recipe presents Trabzon's savory parsley-and-spring-onion profile.
Allergens and diet
Vegetarian. Contains eggs, milk and wheat (gluten). Use separate utensils and ingredients appropriate to your own allergy needs.
Flipping
A wide spatula and a fully set first side prevent tearing. If the pancake still bends wetly at the center, cook it for another 30–60 seconds before turning.
How to store and reheat Kaygana
Cool leftovers promptly and refrigerate them in a shallow airtight container within 2 hours. Keep at 40°F (4°C) or colder and use within 3 to 4 days. Reheat in a covered skillet over medium-low heat, turning once, until the center reaches 165°F (74°C). Freeze for up to 1 month for best texture; thaw overnight in the refrigerator before reheating.
Kaygana: questions and answers
What is Kaygana?
Kaygana is a Turkish egg-and-flour pancake with regional versions. This savory Trabzon-style recipe includes parsley, spring onion and mild pul biber.
Can I make Kaygana without milk?
Yes. Replace the 120 ml/1/2 cup milk with the same amount of water. The pancakes will be a little less rich but the method stays the same.
Can I add spinach?
Yes. Replace half the parsley with 30 g/1 oz finely chopped, well-dried spinach. Keep the total greens moderate so the pancakes hold together when flipped.
Why did my Kaygana tear?
The first side was probably not set or the pancake was too thick. Use a 24 cm/9.5-inch pan, divide the batter into three equal portions and wait until the top loses its wet shine before flipping.
