Flija (Albanian Layered Pancake Bake)

Name: Flija (Albanian Layered Pancake Bake)
Total time: 1 h 20 min
Cuisine: Balkan
Ingredients: 300g plain flour; 500ml cold water; 1 tsp fine salt; 250g soured cream; 100ml milk; 50g butter, melted; 4 tbsp honey, to serve

Thin layers of batter baked one at a time and brushed with soured cream, building into a soft, golden, many-layered bake.

Time1 hr 20
LevelMedium
Costabout £0.75 a head
Oven220°C (200°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

368kcal
50.1gcarbs
12.9gof which sugars
15.7gfat
9.6gsaturates
6.7gprotein
1.5gfibre
1.1gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

6 wedges

Ingredients

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300 gplain flour
500 mlcold water
1 tspfine salt
250 gsoured cream
100 mlmilk
50 gbuttermelted
4 tbsphoneyto serve

Method

1
Whisk the flour, water and salt into a smooth, thin batter, like single cream. Leave it to stand for 15 minutes.
15 min
2
Heat the oven to 220°C (200°C fan). Butter a 24 cm round, deep metal cake tin and put it in the oven for 5 minutes to heat.
3
Whisk the soured cream and milk together into a pourable cream. Stir the melted butter into a small jug.
4
Take out the hot tin and pour in a thin layer of batter, about 120 ml, tilting to cover the base. Bake for 5 minutes until just set and pale gold.
5 min
5
Brush the layer with the cream mix. Pour over another thin layer of batter, tilt to cover and bake for 5 minutes. Repeat to make 7 or 8 layers, brushing each with cream and finishing with a brushing of melted butter.
6
Bake the final layer for 8 to 10 minutes until the top is deep golden.
9 min
7
Rest for 5 minutes, then cut into wedges. Serve warm with honey or extra soured cream.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.