Anyone know some traditional Cypriot music?

So this week's pancake travels take us to the land of Cyprus, where apparently they love their dance techno music.  In the last few weeks of pancake travels, Sam and I decided we should listen to music that is representative of the country we're eating in.  We love the fact that Pandora lets us easily (usually easily) do this.  We simply search for a country, or find some artists from that country on the internet and then look for the artists on Pandora.  It's made for some fun music mornings.

Well, we kept trying to look for some more traditional Cypriot music; however, we didn't have much luck.  Every Cypriot artist we found fell into the category of dance techno music.  So eventually we just decided to go with it and dance our way through making pancakes from Cyprus.

Finding this week's recipe was relatively easy.  We have to thank Ivy over at Mint, Cinnamon & Blossom Water for our tasty recipe this week.  She grew up in Cyprus, and from her we learned that Cypriot pancakes are called kaikanas.  Now upon fist viewing the photo of kaikanas on her page, I was like that is not a pancake.  It looks just like an omelet!  After looking at the recipe Ivy posted, I was also sure it was going to be just like an omelet because it has so little flour.  We decided to take Ivy's word that it is a pancake and make it, in the hopes that it wouldn't turn out to be to omelety.  If you haven't taken a look at Ivy's blog where the original recipe is, take a look.  This is what you'll need to make kaikanas:

4 eggs

1/2 cup of milk

4 tablespoons of flour

2 teaspoons of vanilla

1 teaspoon of baking powder

Zest of one medium sized lemon

pinch of salt

1 tablespoon of sugar

olive oil for cooking the pancake (we used out misto filled with olive oil)

Whatever sweet topping you would usually use on a pancake (although we found that these were yummy even without a topping)

The fist thing you'll need to do is zest your lemon.

As you can see, our lemon had a few ugly spots on the skin since we got it from our tree, and most of the lemons currently on our tree aren't ripe.  If your lemon has ugly spots, avoid zesting those parts.

Next crack the eggs in a medium sized bowl and scramble them up with a whisk.  

Once you've done this, add all of the rest of the ingredients to the bowl (don't add the oil or topping though) and mix thoroughly.  First though, a product placement shot.  Sam feels we haven't had one of these in a awhile.

Here are all of the ingredients being whisked.

Once you've whisked everything together, you may have a few small lumps.  This is O.K.  Now heat a pan with some oil in it.  This is a fairly thin batter, so we thought our crepe pan would be best.  When the pan is heated, ladle in some batter and swirl it around the pan.

Let it cook until the batter sets, about 2-3 minutes on medium heat.  Once the batter has set, it's ready to be flipped.

As you might be able to see from the picture, it will puff up a bit also once the batter has set.  After flipping the kaikana, it will look like this.

Cook it for another minute or so (it will continue to puff up a little bit), and then place it in a warm oven or under a clean towel to keep it warm.  Continue cooking until all of the batter is used up.  We got 4 kaikanas from the above ingredient amounts.

While I continued cooking, Sam decided to play with Harvey.  Here is Harvey trying to guard his toys from Sam.

Shortly after this picture, Sam had to clean a huge mess because he kicked the red kong into the water dish, and made a huge splash all over the place.

Once you're done with all of the batter, fold your kaikanas in half, cover with your favorite sweet topping, and enjoy!