Soggy pancake is an Egyptian dish. It is one of the oldest pancakes in history. Ancient Egyptians prepared it in temples and put it with dead people because it has valuable ingredients.
Over days, it was inherited by generations and became a welcoming meal for visitors. It has spread from Upper Egypt to Delta and it became a ceremony-meal like eves, anniversaries and weddings.
During the Mamluk Sultanate era, there was different kinds of desserts in Egypt where some has spread abroad. It was named Crescent pancakes in Europe and in France, it is well known as Croissant.
4 cups flour
2 cups water
Pinch of salt
1-cup molten butter
To get a flexible dough, you will need first to mix the flour, salt 1 and a cup of water to ease the mixing.
Divide the dough into 6 balls and put it into a deep plate. Oil the surface with olive oil. Cover and leave the dough to rest. Meanwhile, you can heat the oven over 550 degrees.
Form each ball into a very thin layer and oil the cover with butter.
Roll the dough into any preferred shape, it is usually circular, then add the second ball above it and then form it into layer and fold into a circle. Repeat with the third piece.
Oil the rest of the surfaces with butter then put in baking tray in oven for 30 minutes until it becomes light brown then add butter over surface. Take off the oven and leave to cool down. Cover before eating.
At the end, you will get one soggy pancake made of 3 balls (layers)
You can enjoy eating with honey, cheese, molasses or chocolate syrup. You can also eat it with some sugar.