Taş kadayıf is an Erzurum dessert of syrup-soaked griddle pancakes made from a loose, yeasted batter cooked on one side until porous, then soaked in syrup. They are unrelated to shredded kadayif. The name taş (stone) refers to the stone-like, pitted surface that forms as the batter cooks on the griddle. Those holes let the syrup seep inside, so the batter must be proofed.
Taş Kadayıf (Erzurum-Style Syrup-Soaked Griddle Pancakes)
Taş kadayıf is an Erzurum dessert of syrup-soaked griddle pancakes made from a loose, yeasted batter cooked on one side until porous, then soaked in syrup. They are unrelated to shredded kadayif. The name taş (stone) refers to the stone-like, pitted surface that forms as the batter cooks on the griddle. Those holes let the syrup seep inside, so the batter must be proofed. dadagastro.com
16 pcs 30 min + 35 min Medium
Step by Step
How to make it?
1
Prepare the syrup
15 min
Bring the sugar and water to a boil and simmer for 12 minutes; add the lemon juice just before removing it from the heat. Set the syrup aside. Use it warm for these pancakes: ice-cold syrup will not seep into the holes, while boiling syrup will break down the pancakes.
2
Whisk and proof the batter
8 min
Dissolve the yeast and sugar in warm water and let it foam for 5 minutes. Add the flour and salt, then whisk until no lumps remain. The batter should be slightly thicker than crepe batter and fall from the ladle in a thick ribbon. Cover and let rise.
3
Cook one side on the griddle
30 min
Heat a griddle or nonstick skillet over medium heat; do not grease it. Pour in a ladleful of batter without spreading it; it will form a 12 cm circle on its own. Remove it when bubbles appear and pop and the top is completely matte. Do not cook the other side. Keep the porous side facing up so the syrup can seep in.
4
Soak in syrup and serve
5 min
Arrange the pancakes in a wide tray with their porous sides facing up, then spoon warm syrup over each one. When it seeps through the holes and disappears, add another spoonful; stop when it begins to pool on the surface. Top with clotted cream and sprinkle with walnuts.
Reminder
Let the batter rise for about 1 hour, until doubled and bubbly on the surface; this time is not included in the recipe duration. Unproofed batter will not form holes on the griddle; it will cook like a flat crepe and will not absorb the syrup.
Nutritional Values · 1 serving
Values are estimates
285 kcalCalories
4 gProtein
47 gCarbohydrate
9 gFat
1 gFiber
28 gSugar
90 mgSodium
4 gSaturated Fat
Protein 6% Carbohydrate 66% Fat 28%
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