Savory Cornmeal Pancakes (Mısır Unlu Kaşık Dökmesi)

 

I love corn in any form and these cornmeal savory pancakes are one of my favorite brunch or lunch specials.

2 cups of cornmeal / corn flour

2 eggs

1/2 cup yogurt

1 cup milk

2 tsp baking powder

1/4 cup olive oil

1 tsp salt

1/4 finely chopped herbs: parsley, dill, mint, or chives, pick one. 

1/2 cup hard to melt cheese such as crumbled feta, small diced halloumi, or Turkish tulum goat cheese   (I use a mix of Syrian halloumi and Turkish tulum goat cheese) 

1/2 pitted and chopped black olives 

-Whisk eggs, milk, oil, and yogurt. 
-Add cornmeal, baking powder, salt and mix.
-Add cheese, herbs, and olives and fold into the batter.
-Heat a nonstick pan over medium, slightly grease the pan and drop pancake batter with a spoon. These are similar to old-fashion pancakes, a bit thick. Cook for ~1-2 minutes, check bottom and flip. Cook for another minute. 
-Serve with butter or some sort of spreadable cheese on top because there's no such thing as too much cheese. 

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