I also do a lot of them are delicious.

tomorrow I will make them for breakfast

I know it as *Dobrudzhanka* -mnooogo are delicious and unfortunately end quickly ... :)

Yesterday I made them and were wonderful!

Thanks for the recipe, were wonderful and very tasty.

Great recipe. Bravo! Goes to favorites.

Very delicious, next time I will do a double dose .. Bravo!

These are our favorite cakes! But I know them as Tsotso cakes. Are super!

They are very tasty, even today I did 2 doses, but put one bakpluver and less soda

And when I work out, I just put them closer to each other and stuck me, next time I will make them more tiny and more distant from one another. Thanks for the recipe!

Now they did and became a small tale. Thanks for the nice recipe. vencisldvd_ivanova

Netryabvya you only yolk to bake cakes?

Quick, easy and delicious! Thanks for the recipe!

This morning I made them for breakfast. Very fast and delicious! Thanks for the recipe.

This morning I made them, we like. I remembered the recipe almost by heart and put them only cheese. Only now I saw that can put sausage and cheese next time will try and so.

These Dobrudzhanka years are our favorite breakfast. I roast them on baking paper and sometimes put them savory or samardala.

My grandmother is from Northern Bulgaria and a bakery for cakes, sirenki etc. these are just like her, reminded me a lot of times past ... Bravo for the recipe

Excellent recipe! My measure is yoghurt. Very tasty. Thanks for the great recipe.

I know them as Dobrudzhanka and put the dough 1 egg, making them more than 20 years and there are always

Today I made them. Became great. And to put mushroom stuffing.

Oboshavam them these ptki. Home always do a double dose because end quickly, quickly :) Just that we call *Marzelivki*.

My made them with whole wheat flour.

This morning I made them for breakfast. Very fast and delicious! Thanks for the recipe.

Yesterday I did a double dose and still not reached us, next time will quadruple. Very tasty and easy to prepare. Only that I needed a lot more flour until the dough is otherwise super in my favorite.

I offer you my top version- after browned cheese, sprinkle with green savory.

Now they did and became Very tasty. Quick, easy and delicious! Thanks for the recipe!

And I thank you for the recipe currently bake hope to become great

Now they did and were very tasty. Quick, easy and delicious! Thanks for the recipe! :)

Quick and easy recipe, at least at first glance. Except that I am a rookie in the kitchen. Really happened quickly but if there was anyone tell me that soda is not put directly into the flour would get and taste.

Hmm, Svetlana ... I often mix baking soda or baking powder with the flour, then add them to the wet ingredients. I do not understand why you think that this plays a role in taste ... Soda is raising agent, not spice.

If you put a greater teaspoon baking soda, not to *put out* in yogurt, probably after baking dough is dark and acquire an unpleasant taste. Sometimes after cool, unpleasant taste is lost, but the dough remains dark. The difference between baking powder and baking soda, the baking powder in at least half cornstarch and baking soda and 1/4 citric acid. So in gluten-free recipes do not use baking powder.

ma_rri_na, bravo for correct and accurate comment! This is the script ...

... Hm in recipes for muffins, for example, mix all dry ingredients (soda, flour, salt) and separate any liquid (fat, buttermilk, sour milk, eggs). The sugar is put into liquid. Finally, mixed for a few seconds and baking yeast of acidic components, but does not advance, and particularly in the dough. Exactly yeast gives it volume. With this *extinguish* soda makes necessary a much greater amount of bulking than it would be without *extinguishing*. My mother never *FIGHTING* soda and yet its bakery were puffed. By the way: not every baking powder contains starch and gluten! Dr. Oetker as gluten-free, and many other companies here in Germany (Dr. Oetker, Gut & Gerne, ALDI). The back of the pack to write :) And because starch is gluten-free, enjoy calmly in celiac disease (do not know exactly how it is said in Bulgarian).

Aliana, another name for celiac disease e :) Otherwise, the correct pronunciation of Bulgarian is celiac. But this is gotvsrski website - here we exchange cooking skills :)

Otherwise sirenkite are very tasty -I do them often.

Quick, easy and delicious! Thanks for the great recipe.

marvelous are today tested

Thanks for the recipe, each time becoming successful. Even without brushed with egg, are appetizing in appearance and very tasty.

I went to put the recipe, and I see that it is already available :) Well, slightly different ratios we do, but in general I think it gets the same. We tell them Lumps :)

Something I can not find the pictures that I made ... But no pictures are great :)

250 degrees May were very or my oven is quite turbulent. I put them exactly 250 degrees, but unfortunately I burned very seriously. 18 moments.

Lidi, set degrees are indicative only, all ovens are different, important to keep an eye on how the cooking is going and adjust the temperature as needed.

Thanks for the recipe. When I was little mykami preparing us for breakfast were very tasty. Have been looking for this recipe because maykami lost hers. Now after you have and I will prepare my daughters to deceive tortillas for breakfast. Thanks

INSURANCE were children they love them

They became great. Peko them 18 minutes at 200 degrees. But I think next time I would put a little more Cheese. Thanks for the great recipe. Greetings

They became very good, but 250 degrees them much. Flour bottom Zagora, but fortunately did not have bad taste.

Thanks for the recipe! They are great!

I make this recipe for quite some time and the result is always excellent. Even now I have a bite of them with a glass compote. Very fast and delicious!

A great recipe! I just words! I changed only the quantity of cheese :) I put a lot more!

Now try it and were great! I also put more cheese since its my weakness :)