Experience the golden, fluffy delight of traditional Greek Tiganites – a delectable breakfast treat that’s ready in just 25 minutes.
These light, airy pancakes drizzled with honey and topped with crunchy walnuts bring Mediterranean warmth to your morning table.
Perfect for busy weekdays or lazy weekend brunches, each heavenly bite packs the ideal balance of sweetness and nutty goodness, while keeping the calories sensible at just 119 per serving.
Ingredients for Greek-style Pancakes
- All-purpose flour (2 cups): Sifted for smooth, lump-free batter
- Dry yeast (1 tsp): Helps create fluffy, airy texture
- Salt (1/2 tsp): Enhances overall flavor
- Sugar (1 tsp): Aids yeast activation and adds subtle sweetness
- Lukewarm water (2 cups): Perfect temperature for activating yeast
- Honey (1/2 cup): Warmed for topping
- Walnuts: Roughly chopped for garnish
Step-by-Step Instructions
- Yeast Preparation: Dissolve yeast in lukewarm water, ensuring complete incorporation
- Batter Making: Combine flour, salt, and sugar with yeast mixture until smooth
- Resting Time: Let batter rest 15-20 minutes until bubbles appear on surface
- Pan Preparation: Heat nonstick skillet over medium heat with 2 tbsp oil
- Cooking Process: Pour 1-2 tbsp batter per pancake, cooking 3-4 at a time until golden
- Oil Absorption: Place finished pancakes on kitchen paper to remove excess oil
- Serving: Top warm pancakes with heated honey and chopped walnuts
Traditional Greek Cooking Tips
These pancakes (tiganites) use yeast, which makes them different from regular pancakes! The yeast gives them a light, airy texture and slightly tangy taste.
When mixing the yeast with water, make sure it’s lukewarm – not hot or cold. This helps the yeast work its magic! You’ll know your batter is ready when you see tiny bubbles forming on top.
Making Perfect Tiganites
Keep your oil at medium heat – too hot and the outside will brown before the inside cooks, too cool and the pancakes will become greasy.
Watch for the edges to turn golden brown before flipping. If your first pancake doesn’t turn out perfect, don’t worry! Just like regular pancakes, the first one is usually a practice run.
Serving Ideas
While honey and walnuts are the classic toppings, you can try these Greek-style pancakes with:
- A sprinkle of cinnamon and powdered sugar
- Greek yogurt and fresh fruit
- A drizzle of tahini and honey together
- Crushed pistachios instead of walnuts
Storage Tips
These pancakes taste best fresh and warm! But if you have extras, let them cool completely, then stack them with wax paper in between.
Store in an airtight container at room temperature for up to 2 days. Warm them up in a dry pan for about 30 seconds on each side before serving. Don’t add the honey until you’re ready to eat them!
Greek-style Pancakes with Honey and Walnuts (Tiganites)
Equipment
- Large bowl
- Nonstick large skillet or griddle pan
Ingredients
For the pancakes
- 2 cups all-purpose flour
- 1 tsp dry yeast
- 1/2 tsp salt
- 1 tsp sugar
- 2 cups lukewarm water
To serve
- 1/2 cup honey warm
- walnuts chopped
Instructions
- Pour in a large bowl the water and yeast. Stir with a fork, so that the yeast dissolves completely.
- In the same bowl add the rest of the ingredients for the pancakes and whisk to form a smooth batter.
- Cover with some plastic wrap and leave aside for 15-20 minutes, until the batter starts to bubble.
- Heat a nonstick large skillet or griddle pan over medium heat and pour in enough corn oil to cover the bottom of the pan (approx. 2 tbsps).
- Spoon 1-2 tbsps of the batter (depending on how large you want them) in the hot oil. Don’t overcrowd the pan; fry the pancakes in batches (3-4 at a time). Fry until nicely coloured, flipping them occasionally.
- Transfer to some kitchen paper, to absorb the oil and repeat with the rest.
- Serve while still warm with a drizzle of warm honey and sprinkle with chopped walnuts. Enjoy!