Black Sea Cornmeal Pancake with Cheese and Herbs

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A rustic Turkish skillet pancake from the Black Sea coast, where cornmeal is a daily staple. Eggs, milk, and crumbled white cheese come together with fresh dill and green onions for a thick, golden pancake best enjoyed straight from the pan. Slice it into wedges and serve with a smear of butter or a dollop of yogurt.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 18 gFat
• 8 gSaturated Fat
• 38 gCarbs
• 3 gFiber
• 3 gSugar
• 16 gProtein
• 620 mgSodium
• 240 mgPotassium
• 180 mgCalcium
• 2.5 mgIron
• 6 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the batter

• 1 cup fine yellow cornmeal
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 3 large eggs
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon fine salt
• 1/4 teaspoon baking powder

For the filling

• 1 cup crumbled Turkish white cheese or feta (about 120 g)
• 1 small yellow onion, finely diced
• 2 green onions, thinly sliced
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped flat-leaf parsley

For cooking

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil

Directions

1. In a medium bowl, whisk together the cornmeal, flour, salt, and baking powder until evenly combined.
2. In a separate bowl, beat the eggs with the milk, then stir in the melted butter. Pour the wet mixture into the dry ingredients and whisk until you have a smooth, slightly thick batter; let it rest for 10 minutes so the cornmeal hydrates.
3. Stir the crumbled cheese, diced onion, green onions, dill, and parsley into the rested batter until everything is evenly distributed.
4. Heat 1 tablespoon butter with the olive oil in a 10-inch non-stick skillet over medium heat. Once the butter foams, give the batter one last stir and pour it in, spreading it gently to the edges with the back of a spoon.
5. Cook undisturbed for 6 to 7 minutes, until the underside is deep golden and the top is set with small bubbles around the edges.
6. Place a large plate over the skillet, carefully invert the pancake onto the plate, then slide it back into the skillet golden-side up. Add the remaining 1 tablespoon butter to the pan and cook the second side for 3 to 4 minutes more.
7. Slide the pancake onto a wooden board, let it rest for 2 minutes, then cut into 4 wedges. Serve hot with extra butter, plain yogurt, or a squeeze of lemon.

Cook’s Notes

• Use fine-ground cornmeal for a tender, cohesive pancake; stone-ground gives a heartier, grittier texture if you prefer.
• Resting the batter is essential so the cornmeal fully absorbs the milk and the pancake holds together when flipped.
• If flipping feels risky, finish the top under a preheated broiler for 2 minutes instead of turning it.
• Fresh dill is classic, but a mix of dill and mint gives a brighter Black Sea herbal note.
• Serve alongside sliced tomatoes, cucumbers, and black olives for a full Black Sea breakfast spread.

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