Khagineh
Khagineh is a traditional Iranian sweet often enjoyed for breakfast or as a dessert. This pancake is egg-based, giving it a soft and light texture. The combination of honey and cinnamon creates a distinctive flavor profile, perfectly complementing the characteristic tastes of Middle Eastern cuisine. In Iran, it is often prepared for festive occasions, and preparation methods may vary by region. There's nothing quite like the aroma of freshly cooked Khagineh filling the kitchen on a pleasant morning. The secret to perfect Khagineh lies in cooking it at the right temperature and having a perfectly balanced batter, ensuring a sweet yet light consistency.
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Ingredients for this recipe
Servings: 4
4
Eggs
50
g
Flour
100
ml
Milk
30
g
Butter
50
g
Sugar
30
g
Honey
5
g
Baking Powder
1
pinch
Salt
1
tsp
Cinnamon
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Preparation Steps
1
In a bowl, combine the eggs, sugar, and a pinch of salt. Whisk well until light and frothy.
2
Sift in the flour and baking powder, then gradually whisk in the milk until you have a smooth batter.
3
Heat a skillet over medium heat and melt the butter in it.
4
Pour a ladleful of batter into the skillet, spreading it out in a circular motion to create an even layer.
5
Cook for about 2 minutes, until the bottom is golden brown, then flip and cook for another minute.
6
Repeat with the remaining batter, adding more butter to the skillet as needed.
7
In a small bowl, mix together the honey and cinnamon, then drizzle over the cooked Khagineh.
8
Serve warm, sprinkled with walnuts or pistachios, if desired.
