Eggless pancakes with feta cheese
Lately I’ve been more into traditional recipes, the ones I grew up. This recipe is particularly one of my favourites and my grandma used to make them very often. In Albania you can find them in many restaurants (more likely in Korça) and named differently “Petulla të fshira” (in eng. Flat pancakes)or like my family calls them “Petulla në plloçë”. Basically they are just eggless crêpes, but I have to admit that each family has a version of its own. My recipe calls for just flour, salt and water.
Like every traditional recipe, I had to adapt the amounts since my grandma did not use scales to weight the ingredients ☺.
Cooking time: 30-40 min
For the pancake batter:
- 1 3/4 cups water
- 1 1/4 cup flour
- 1 tsp. salt
- 1 tbsp. melted butter
For the sauce:
- 100gr butter
- 4 -5 cloves of garlic
- 100 gr feta cheese
- 1/4 cup water
- We’ll start making the batter for the pancakes since it requires to rest. Add all the pancake ingredients and mix until well combined. Let it sit covered over the counter for about 15 minutes. The batter consistency should be not too thick because the pancakes will not bake well, so add more water if necessary.
- Roughly chop the garlic or grated if you wish.
- Heat a non-stick pan and add a drizzle of oil. Add a cup of batter into the pan and turn it around to spread it in a thin layer, crepe-like thickness. Bake the pancake for 3 minutes, turn it on the other side and bake for an additional minute.
- After all the pancakes are baked tear them off with your hands in bite size pieces.
- Melt the butter in a saucepan and add the garlic. Pour the water immediately to avoid colouring the butter. Whisk until creamy and season with salt.
- Place the pancakes back to the pan, pour over the butter sauce and stir carefully so that all the pancakes are coated with the sauce. Let the pan over medium heat until warmed through, about 4 minutes
- Divide into 4 serving plates and garnish with crumbled feta cheese and a dash of black pepper.