Traditional Black Sea Style Kaygana

Wash the eggs and check their freshness by cracking them one by one into a separate bowl after removing any possible shell fragments.

Place the eggs into a deep mixing bowl and whisk well with a whisk until the whites and yolks are completely homogeneously combined.

Add the milk to the whisked eggs and continue whisking until the liquid mixture is completely integrated.

Toast the flour in a separate dry pan until it releases a slight aroma. This process will suppress the pastry taste and add a nutty aromatic depth. Add the prepared flour to the mixture little by little and whisk continuously until you obtain a smooth, fluid consistency.

Finally, add the salt and mix one last time until all ingredients are well blended.

Pour the vegetable oil into a wide pan and heat well over medium heat. Pour 1 ladle of the prepared liquid batter into the heated pan and spread it evenly across the bottom of the pan.

Cover the pan and cook until the bottom part turns slightly pink. Then, carefully flip the pancake with a spatula and fry the other side in the same way.

Repeat the same process until all the remaining batter is finished and serve hot by arranging the prepared thin layers on top of each other on a serving plate.