Katmi (Bulgarian Yeasted Pancakes)
Thick, spongy Bulgarian pancakes made from a rested yeasted batter and cooked in a completely dry pan rather than a greased one - the batter itself has enough fat that a dry pan is what gives katmi their characteristic golden, slightly blistered surface, and brushing them with butter only after they come off the heat is what keeps them soft instead of greasy.
⏱ 45 min🍽 4 servings
breakfastvegetarianquick
Ingredients
- •2 cups flour
- •1 1/2 cups warm milk
- •2 eggs
- •2 tsp instant yeast
- •1 tbsp sugar
- •1/2 tsp salt
- •3 tbsp butter, melted, for brushing
- •Honey or jam, for serving
Steps
- 1.Dissolve the yeast and sugar in the warm milk and let sit for 5-10 minutes, until foamy.
- 2.Whisk in the eggs, then gradually whisk in the flour and salt until you have a smooth, thick, pourable batter - thicker than a crepe batter but still easily spreadable.
- 3.Cover and let rest in a warm place for 30-40 minutes, until bubbly and visibly puffed.
- 4.Heat a dry, ungreased nonstick skillet over medium heat - no oil or butter in the pan is what lets katmi develop their characteristic golden, slightly bubbled surface instead of frying up greasy.
- 5.Ladle in a portion of batter, swirling gently to spread it into a thick round, and cook for 2-3 minutes, until bubbles form on top and the underside is golden.
- 6.Flip and cook for 1-2 minutes more, until golden on the second side. Repeat with the remaining batter.
- 7.Brush each katma with melted butter as soon as it comes off the pan - buttering them after cooking, not before, is what keeps them soft and pliable instead of greasy.
- 8.Stack and serve warm with honey or jam.