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Kaikanas (sweet or savoury)

Cypriot kaikanas image

 

Kaikanas is a very simple Cypriot pancake, which my mother used to make for us, when we didn’t have any other dessert to eat. She would add a little sugar in the batter and then we would add as much as we liked on top.  I would say that it is a cross between an omelet and a crepe.

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.  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 image

 

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.

Kaikanas, a Cypriot Pancake, as I remember it

Preparation time: 5 minutes

Cooking time: 10 minutes

Serves: 1 – 2

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

Directions:

  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.

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

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.

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

Collage savoury Kaikanas

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

Savoury Kaikanas with Zucchini and Feta, recipe by Ivy

Preparation time: 10 minutes

Cooking time: 15 minutes

Makes: an appetizer for 2

Ingredients:

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

Directions:

  1. Wash and drain the zucchini and their blossoms. (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. Pour 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 omelet 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.

Cypriot kaikanas with mint

 

Kaikanas (sweet and savoury)

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 1

 Kaikanas (sweet and savoury)

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.
https://www.kopiaste.org/2013/06/savoury-kaikanas-with-zucchini-and-feta/

Kopiaste and Kali Orexi,

5/5 (1)

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4 Responses

  1. Scrumptious! A tasty summer dish.

    Cheers,

    Rosa

  2. un plat délicieux bravo
    bonne journée

  3. Ivy, this is sure awesome and yes, great for weekend brunch…I like that you have the zucchinis and the blossoms in it.
    Have a great week 😀

  4. I know how needed it is to have Zucchini in your diet. You should try it for sure.But tasting it in a different way each time will make you have it more.All your recipes seem so healthy. They are rich in nutritional values. Keep gifting us all such healthy stuff….. 🙂