Kaygana is a traditional thin pancake made by mixing eggs, flour, and plenty of greens and cooking the batter in a skillet. This egg pancake from Black Sea cuisine is a popular, easy option for breakfast or a snack.
Beat the eggs in a bowl. Add the flour and milk and mix until smooth and lump-free. The batter should be pourable.
Stir the chopped parsley, sliced green onions, salt, and black pepper into the batter.
Heat a little cooking oil in a skillet. Pour in a ladleful of batter and spread it into a thin layer. Cook over low heat until the underside is browned, then flip and cook the other side. Repeat with the remaining batter and serve hot.
Important: Keep the batter thin and pourable for a delicate, tender kaygana; thick batter makes it thick and rubbery. Heat the skillet well, then cook over low heat; high heat can burn the outside while leaving the inside raw. Contains eggs and gluten (wheat flour).
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