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Kaikanas (sweet or savoury)

Kaikanas (sweet or savoury)

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Kaikanas is a very simple Cypriot omelette or pancake, which my mother used to make for us, when we were kids.

She would make only the sweet one, when we didn’t have any other dessert to eat. She prepared a batter, in which she added some sugar and make the omelette.

Collage sweet Kaikanas image

We would then add as much sugar as we liked on top.  I would say that it is a cross between an omelette and a crepe.

frying kaikanas image

Etymology

The word Kaikanas comes from the Turkish word “Kaygana”, which means omelette.  In Greece it is called “Kagianas“.

Kaikanas pancake image

I am not sure that this is exactly how she made it but it is as close as I can remember it.

I google searched on the internet to see if I could find a recipe but unfortunately, it seems that in other parts of Cyprus it is made in a different way,  I saw that they make a batter which they spoon in a frying pan and deep fry them. This is definitely not what I remember!

Then they prepare a syrup in which they are dipped.  

In other parts of Greece, there is a food called Kaikanas but it’s more like kagianas or strapatsada, which resemble like scrambled eggs and not an omelet.

Cypriot pancake kaikanas picture

Well, this is how I remember it and hope that there are other Cypriots who can confirm that this is how they ate it as well.

Before making the recipe, I called one of my sisters and asked her if she remembered how our mother would make them and she told me exactly what I had in mind.

Serve it the traditional way with sugar or with any other topping you like, just as you would serve other pancakes.

Kaikanas pancake image

Kaikanas (sweet and savoury)

Yield: 1
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Kaikanas is a very simple Cypriot dessert which is something between a sweet omelette or a pancake or crepe.

Ingredients

  • 2 medium eggs
  • 1/4 cup milk
  • 2 tablespoons all-purpose flour
  • 1/2 tsp baking powder
  • 1 vanilla
  • Lemon zest
  • A pinch of salt
  • 1 tablespoon sugar
  • 1 tablespoon olive oil (or vegetable oil) for frying
  • Cherry Spoon Sweet or other ingredients to serve on top

Instructions

  1. Break the eggs into a bowl and beat them with a fork. Add all the ingredients (except the cherries) and mix to make the batter.
  2. In a non-stick frying pan, heat the oil and pour the batter in the middle and swirl it to spread evenly.
  3. Lift the pan over the heat and tilt the pan until the batter sets.
  4. With a spatula turn it on the other side and cook for 1 – 2 minutes or until it becomes lightly golden.
  5. Serve it the traditional way with sugar or with any other topping you like, just as you would serve other pancakes.
Nutrition Information
Yield 1 Serving Size 1
Amount Per Serving Calories 294Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 332mgSodium 596mgCarbohydrates 32gFiber 2gSugar 15gProtein 15g

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

Yesterday, I wanted to make a quick snack for brunch, a mezedaki as we call it in Greece, and with this recipe in my mind, with a few zucchini (courgette) blossoms and some courgettes, I made this savoury kaikanas.

Collage savoury Kaikanas image

This was so good and is perfect for breakfast, brunch or even a light dinner.

kaikanas with mint image

The second time I made it I added, tender mint leaves from our garden.  The combination of courgettes, feta and mint is amazing!

Savoury Kaikanas image
Cypriot kaikanas with mint image
Collage kaikanas Cypriot omelette image
Cypriot kaikanas with mint image

Savoury Kaikanas with courgettes (Zucchini) and Feta

Yield: 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Kaikanas is a Cypriot sweet omelette. This is a twist of mine made savoury with zucchini and feta.

Ingredients

  • 4 tablespoons olive oil
  • 2 small courgettes (zucchini), cut into thin slices
  • 4-5 courgette (zucchini) flowers
  • 1 small onion, finely chopped
  • 100 grams crumbled feta
  • 10 fresh mint leaves

Batter:

  • 3 large eggs
  • 1/4 cup milk
  • 2 tablespoons all-purpose flour
  • 1/2 tsp baking powder
  • A pinch of salt
  • Freshly ground black pepper
  • A pinch of oregano

Instructions

  1. Wash and drain the courgettes (zucchini) and their flowers. (See here how to clean them).
  2. In a non-stick skillet, heat the olive oil and fry the zucchinis. Turn them over and add the zucchini flowers and onion. Fry until the onion softens. (If necessary, add another tablespoon of olive oil).
  3. Prepare the batter. Break the eggs into a bowl and beat them with a fork.  Add the remaining ingredients and mix.  Pour the batter over the courgettes and swirl the pan to spread it evenly.
  4. Lift the pan over the heat and tilt the pan so as not to burn the pancake.
  5. Before setting, crumble the feta on the omelette and add the mint leaves as well.   Once it starts to set let the pancake slide into a plate. 
  6. Invert it back in the pan and cook for a couple of minutes, until the pancake become golden on the other side as well.
Nutrition Information
Yield 2 Serving Size 1
Amount Per Serving Calories 617Total Fat 47gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 30gCholesterol 326mgSodium 810mgCarbohydrates 29gFiber 11gSugar 7gProtein 25g

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

Kagianas recipes

Some more kagianas recipes

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Collage kaikanas Cypriot sweet or savoury omelette image

Kopiaste and Kali Orexi,

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