Katmi

Katmi are traditional Bulgarian pancakes, similar to crepes but thicker and with a slightly spongy texture. The batter is made from flour, milk (or water), eggs, yeast or baking soda, and a pinch of salt, with some recipes including yogurt for added tang and texture. The batter is mixed to a smooth, pourable consistency and allowed to rest, especially when yeast is used, to let it rise slightly. Katmi are cooked on a special griddle or pan called a "sach" or a regular non-stick pan over medium heat. Unlike crepes, they are thicker, with a surface full of small bubbles or holes, giving them a spongy texture that helps absorb fillings or toppings. These pancakes have a soft, airy texture and a slightly tangy flavor if yogurt is used in the batter. Traditionally, katmi were spread with just butter, lard, or oil. Today, however, they can be served with a variety of sweet toppings like honey, jam, or chocolate spread or savory ones like cheese, butter, or minced meat. Katmi are often rolled or folded and served warm. Katmi are a beloved part of Bulgarian cuisine, typically enjoyed for breakfast or brunch. They are also associated with traditional gatherings and celebrations, reflecting the warmth and hospitality of Bulgarian culture. The preparation and enjoyment of katmi are deeply rooted in Bulgarian culinary traditions, making them a cherished dish across the country.