Ustipke - Bosnian Breakfast Pancakes
I am finally sharing the food I grew up eating for breakfast. This recipe is my mom's recipe she used to make for us for breakfast and anytime she made it, it was gone before noon hit.
We Bosnians love our ustipke, homemade bread fresh out of the oven, and anything with dough. Yes, we know it's unhealthy. There are two types of ustipke. The one I'm sharing with you today is a simple, less time-consuming recipe, and the second one is more of a doughnut type made with yeast and definitely takes more time.
Everyone makes their ustipke differently but the three main ingredients needed in almost all ustipke recipes are eggs, flour, and liquid (water, milk, yogurt, and buttermilk).
Ustipke can be eaten with just about anything. You can eat them with your choice of savory or sweet spread. I love that ustipke are not only soft when warm and fresh but they stay soft even when cold.
Here are the ingredients needed for this recipe:
2 cups Flour
1 tsp Salt
2 Eggs
1/2 cup Water
1 cup Buttermilk or Plain Yogurt
1/2 cup Oil
In a large mixing bowl, add your flour and salt. I like using a stand mixer but you can also use an electric hand mixer or even just use a whisk.
To the dry ingredients, add the 2 eggs. Whisk until eggs are mixed in with the flour/salt.
Add in your choice of liquid. I prefer using buttermilk but if you want to use plain yogurt or regular milk, that's fine too. Whichever one you use, it'll still be 1 cup of each. Whisk until combined.
The consistency of your batter should be thick but not too thick. Usually, mine ends up a bit too thick so I add about a half cup of water to even the consistency and it works out beautifully.
In your pan, heat up a half cup of oil on high heat. You want the oil to be completely heated before you start adding your pancake batter. You'll know the oil is ready when it starts bubbling.
I use a 1/4 measuring cup to scoop my batter and pour it into the pan for the pancakes to look about the same size.
Leave the pancakes in the pan for about 2-4 minutes or until the bottom starts turning a golden color. That's when you'll use a fork to flip them and cook the other side until nice and golden.
Ingredients
2 cups Flour
1 tsp Salt
2 Eggs
1 cup Buttermilk or Plain Yogurt
1/2 cup Water
1/2 cup Oil
Instructions
In a large mixing bowl, add your flour and salt.
To the dry ingredients, add the 2 eggs. Whisk until eggs are mixed in with the flour/salt.
Add in your choice of liquid. I prefer using buttermilk but if you want to use plain yogurt or regular milk, that's fine too. Whichever one you use, it'll still be 1 cup of each. Whisk until combined.
The consistency of your batter should be thick but not too thick. Usually, mine ends up a bit too thick so I add about a half cup of water to even the consistency and it works out beautifully.
In your pan, heat up a half cup of oil on high heat. You want the oil to be completely heated before you start adding your pancake batter. You'll know the oil is ready when it starts bubbling.
I use a 1/4 measuring cup to scoop my batter and pour it into the pan for the pancakes to look about the same size.
Leave the pancakes in the pan for about 2-4 minutes or until the bottom starts turning a golden color. That's when you'll use a fork to flip them and cook the other side until nice and golden.
It's Hayati
Don't forget to smile, it's Sunnah! :)