📝 About This Recipe
Considered the world’s first recorded pancake, Tiganites are a beloved Greek staple dating back to the 5th century BC. These rustic, golden-fried discs of dough are crisp on the outside and airy within, offering a delightful contrast to the silky Greek honey and crunchy walnuts traditionally served on top. Unlike fluffy American pancakes, these are fried in fragrant olive oil, creating a savory-sweet street food experience that perfectly captures the soul of the Mediterranean.
🥗 Ingredients
The Batter
- 2 cups All-purpose flour (sifted)
- 1 1/2 cups Water (lukewarm)
- 1 teaspoon Dry active yeast
- 1 tablespoon Greek honey (for the batter)
- 1/2 teaspoon Sea salt
- 1 tablespoon Extra virgin olive oil (added to batter for elasticity)
For Frying
- 1/2 cup Extra virgin olive oil (for shallow frying; use a mild variety)
Traditional Toppings
- 1/4 cup Greek Thyme Honey (warmed slightly)
- 1/2 cup Walnuts (toasted and roughly chopped)
- 1 teaspoon Ground cinnamon
- 1 tablespoon Sesame seeds (toasted)
- 1/4 cup Fresh Mizithra or Feta cheese (crumbled for a salty contrast)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the lukewarm water, dry active yeast, and one tablespoon of honey until the yeast is dissolved.
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2
Allow the yeast mixture to sit for about 5-10 minutes until it becomes frothy and activated.
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3
Gradually whisk in the sifted flour, sea salt, and one tablespoon of olive oil. Continue whisking until you have a smooth, thick batter that resembles heavy cream.
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4
Cover the bowl with a clean kitchen towel and let the batter rest in a warm, draft-free spot for 30 to 45 minutes. It should double in size and show small bubbles on the surface.
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5
Place a large, heavy-bottomed non-stick skillet over medium-high heat and add enough olive oil to generously coat the bottom (about 3-4 tablespoons).
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6
Test the oil by dropping a tiny bit of batter in; if it sizzles immediately, the oil is ready.
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7
Using a large spoon or a small ladle, pour portions of the batter into the hot oil. Do not overcrowd the pan; work in batches of 3 or 4.
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8
Fry the tiganites for about 2 minutes on the first side until the edges are golden brown and bubbles form in the center.
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9
Carefully flip the pancakes using a spatula and fry for another 1-2 minutes until the other side is beautifully bronzed and crisp.
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10
Remove the tiganites with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
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11
Repeat the process with the remaining batter, adding more olive oil to the pan as needed between batches.
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12
While the tiganites are still piping hot, arrange them on a serving platter.
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13
Drizzle generously with warmed Greek honey, and sprinkle with chopped walnuts, toasted sesame seeds, and a dusting of cinnamon.
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14
Top with crumbled Mizithra or Feta cheese if you enjoy the traditional sweet-and-salty flavor profile.
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15
Serve immediately while the exterior is still crunchy and the interior is soft.
💡 Chef's Tips
For the best texture, ensure your water is lukewarm (about 100°F/38°C); too hot will kill the yeast, and too cold won't activate it. Do not skimp on the olive oil—tiganites are meant to be shallow-fried, which gives them their signature crisp, lacey edges. If the batter is too thick to pour, add a tablespoon of water at a time; if too thin, add a tablespoon of flour. Always serve these fresh; they lose their delightful crunch if they sit for too long or are refrigerated. Use a high-quality Greek Thyme honey for an authentic floral aroma that elevates the entire dish.
🍽️ Serving Suggestions
Pair with a strong Greek coffee (Ellinikos) or a chilled Frappé for a classic Mediterranean breakfast. Serve alongside a bowl of thick, strained Greek yogurt for dipping. Add fresh seasonal fruits like figs, grapes, or pomegranate seeds on the side for extra freshness. For a savory twist, skip the honey and top with extra feta, oregano, and sliced olives. A glass of fresh-squeezed orange juice complements the honey and cinnamon perfectly.