Turkmen Cornmeal Pancakes (Mekgejyen Petir)

Name: Turkmen Cornmeal Pancakes (Mekgejyen Petir)
Yield: 4
Cuisine: Turkmenistan
Ingredients: Fine cornmeal — 200 g (1 1/3 cups); Plain flour — 120 g (1 cup); Salt — 1 tsp; Baking soda — 1 tsp; Buttermilk or plain yogurt thinned with water — 500 ml (2 cups); Large eggs — 2; Sunflower oil, plus extra for frying — 3 tbsp (45 ml)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Fine cornmeal — 200 g (1 1/3 cups)
Plain flour — 120 g (1 cup)
Salt — 1 tsp
Baking soda — 1 tsp
Buttermilk or plain yogurt thinned with water — 500 ml (2 cups)
Large eggs — 2
Sunflower oil, plus extra for frying — 3 tbsp (45 ml)

Method

In a large bowl, whisk together the cornmeal, flour, salt and baking soda.
In a separate bowl, whisk the buttermilk, eggs and 3 tbsp oil together.
Pour the wet ingredients into the dry ingredients and stir just until combined; a few lumps are fine.
Let the batter rest for 10 minutes so the cornmeal softens slightly.
Heat a lightly oiled griddle over medium heat and ladle on rounds of batter.
Cook for 2–3 minutes per side until golden brown and cooked through, then keep warm while you cook the rest.

Introduction: Cornmeal has long supplemented wheat in Turkmen kitchens, especially in rural households, and
cornmeal pancakes are a simple, filling way to start the day.

Cultural Background: Cornmeal has long supplemented wheat in Turkmen kitchens, especially in rural households, and
cornmeal pancakes are a simple, filling way to start the day. They are cooked on a hot, lightly oiled griddle
until golden and are usually served plain with cream or jam rather than as a sweet dessert pancake.

Tips: Let the batter rest before cooking so the pancakes aren't gritty. Keep the heat at medium; cornmeal batter burns faster than plain flour batter.

Variations: Stir in finely chopped dill or spring onion for a savory version. Add a tablespoon of sugar for a sweeter breakfast pancake. Vegetarian as written.

Storage: Store cooled pancakes in an airtight container in the fridge for up to 2 days.

Reheating: Reheat in a dry pan over medium heat for 1 minute per side, or in a microwave for 20–30 seconds.

FAQs:

Q: Can I make these gluten-free?

A: Replace the plain flour with a 1:1 gluten-free blend; texture will be slightly more crumbly.

Q: What's a good topping?

A: Gaymak (clotted cream), honey, or a spoonful of fruit preserves all work well.

Q: Can I make the batter ahead?

A: It's best used within a few hours, as the baking soda loses potency over time.