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Albanian Layered Pancake (Flija)

Albanian · Brunch · Hard

Albanian Layered Pancake (Flija)

Total
1 hr 55 min
Prep
25 min
Serves
8
Calories
390
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Thin layers of plain batter alternate with buttery sour cream, each browned under the broiler to form a tender, golden pancake pie.

The oven door opens often for Albanian Layered Pancake (Flija): each thin layer cooks before the next goes on. That repeated browning builds the flavor and gives the wedges their distinctive striped edges.

Use a metal pan that is safe under the broiler and keep the batter spread thin. Sour cream brings a gentle tang between the layers, while melted butter keeps them supple and helps the exposed edges brown.

RichSavoryBakingVegetarianNut-freeEgg-free

Method

  1. Whisk flour, salt and water into a smooth, thick but pourable batter. Rest for ; add water a spoonful at a time if it will not spread in a thin layer.

  2. Mix sour cream with melted butter. Heat the broiler to medium and position a rack about 7 inches below it. Oil a 12-inch broiler-safe metal pan with the olive oil.

  3. Spoon thin spokes of batter from the center toward the edge, leaving narrow wedge-shaped gaps. Broil for until set and lightly golden; watch closely as broilers vary.

  4. Brush the whole surface lightly with the sour cream mixture. Add batter in the gaps from the previous layer, then broil for until set and golden.

  5. Continue alternating the spokes and brushing with cream, using both mixtures over about 18 thin layers. Expect around of broiling in total; each layer must set before another is added.

  6. Finish with a thin brushing of cream and broil for until golden in patches. Rest for , then cut into eight wedges.

Forkue tips

  • Rotate the pan between layers if one side browns faster, and move it farther from the element if the surface scorches before setting.

Storing and reheating

Refrigerate covered for up to 3 days. Reheat wedges covered at 350°F (175°C) until warm, then uncover briefly to refresh the top.

Kitchen gear

Broiler-safe metal panTop picks on AmazonPastry brushTop picks on Amazon
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Nutrition per serving, estimated

390Calories
7gProtein
49gCarbs
19gFat

Albanian Layered Pancake (Flija): FAQ

Can I pour all the batter in at once?

No. The layered texture depends on cooking each thin addition before adding the next; a single thick pour leaves a doughy middle.

Why are my layers gummy?

They were probably too thick or covered before setting. Spread less batter and wait until the surface is dry and lightly browned.

How do I store and reheat Albanian Layered Pancake (Flija)?

Refrigerate covered for up to 3 days. Reheat wedges covered at 350°F (175°C) until warm, then uncover briefly to refresh the top.

How long does Albanian Layered Pancake (Flija) take?

About 1 hr 55 min in total: 25 min prep and 1 hr 30 min cooking.

What do I need to make Albanian Layered Pancake (Flija)?

The key ingredients are all-purpose flour, butter and sour cream, plus pantry basics.

Any tips for Albanian Layered Pancake (Flija)?

Rotate the pan between layers if one side browns faster, and move it farther from the element if the surface scorches before setting.

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