Almost Turkish Recipes

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. 


  1. Pancakes look delicious.

  2. How gorgeous are those? I'd love to wake up to some cornmeal pancakes!

  3. Awesome. I love cornmeal too. And your recipe made the best cornmeal pancakes I ever tasted. Thanks for the lovely recipe. Bookmarked this.

  4. I don't have the feta or halloumi cheese on hand. So going with whatever I have in the fridge. Hopefully, it will taste as good. Next time I go grocery shopping I will buy them for the authentic recipe.

  5. This turned out great for me! It was a great way to use up some fresh herbs, I had a bit more parsley then I would have used otherwise.
    I think savory pancakes are a little underrated in the United States.

  6. Anonymous12:17 PM

    When you said 1/2 yogurt did you mean half cup?

  7. Anonymous12:11 PM

    Hi do you use yellow corn meal ? And how fine ? Ty