Esfahani-Style Pancake Recipe, Long-Awaited Trip to Iran and My 10 Year Blogging Anniversary

After many years, I finally took a long-awaited vacation to Iran with my two daughters. It was an unforgettable journey filled with incredible moments. Our trip was meant to reconnect with family, explore historic sites, and ignite in my daughters a love for my homeland. Over the course of three weeks, we visited Esfahan, Shiraz, and Tehran. The experience exceeded all expectations. From the moment we arrived, we were warmly embraced by family on both sides and graciously guided through the beauty and history of these remarkable cities.

This blog was born in the early days of December ten years ago, during a time when I was searching to find a way to cope with the loss of my mother. What began as a small project soon grew into something that brought me immense joy and fulfillment. Over the years, it has become a space to share my love for Persian food and culture, and to connect with so many wonderful readers around the world. I am grateful for the kind and heartfelt messages I've received throughout the years, and I thank you all from the bottom of my heart.

One of the highlights of our trip was getting to enjoy new dishes and old favorites. A memorable new discovery was my sister-in-law's special pancakes, which she prepared for breakfast on our very first morning in Esfahan. This ingenious پنکیک pancake is actually closer to scrambled eggs than the American-style pancake, made with more eggs than flour.. It's quick to prepare, yet just as delicious. 

Instead of spooning the batter into the pan to make several thin pancakes, the entire mixture is poured in at once and cooked slowly over low heat until golden and set. 

Esfahani Pancakes - پنکیک اصفهانی 

Ingredients
Serves 4

-4 eggs
-4 tablespoons flour
-1 cup milk
-A pinch of salt
-1 teaspoon baking powder (optional)
-1/2 tablespoon sugar *optional
-3 tablespoons vegetable oil or butter

For the topping:
Syrup, honey, grape molasses, fresh fruits, or s little extra butter

Method:

1. In a large bowl, whisk together the flour, salt, and baking powder.
2. Gradually add the milk, stirring until the mixture is smooth.
3. Beat the eggs lightly with a fork or whisk, then add them to the flour mixture. Stir until well combined.
4. Heat a frying pan over medium heat. Add the oil or butter, then pour in the entire batter. Reduce the heat to low.
5. Cover and cook until the pancake is fluffy and golden on the bottom. 
6. Cut the pancake into four equal pieces.
7. Carefully flip each piece with a spatula, and cook for another 2-3 minutes. 
8. Serve immediately with your favorite topping.

Enjoy!

Happy New Year! May 2019 be a happy, healthy, and prosperous year for everyone!