Greek-Style Sweet or Savory Pancakes (tiganites)

I try to plan each week’s blog post well in advance.  It does not happen often, but occasionally I change the post I had scheduled for the week for something else, literally the last minute.  Today is one of those days.

A few days ago, I posted on Instagram this photo of Greek style pancakes (called tiganítes – τηγανίτες in Greek) topped with crumbled Feta cheese and a drizzle of honey.  I had just made them for my children who continue to stay with us during this stay-at-home period.  I got so many comments, questions, and requests for the recipe that I decided to make them again the next day, this time measuring the ingredients so I could share the recipe not only on Instagram, but on the blog too!

How are these Greek style pancakes different?

This is a recipe my mom would make for us often when I was growing up, barely measuring the ingredients, using a tea cup to measure both the flour and the water.  The texture is different than the pancakes we all know, as they are thinner and lighter, and they form these pretty scalloped crispy edges as they cook. There is a savory version, with Feta cheese mixed into the batter, and a sweet version, which is fried without the cheese.

It is believed that a version of these tiganites, with cinnamon, currants, warm honey, and walnuts was enjoyed in Ancient Greece and is  the first documented pancake in the world.  One thing is for certain, however, and that is that these Greek pancakes–either savory (photo above) or sweet (following photo)–are super easy to make.  Every time that I make them, my family devours everything in their plates in no time!

5.0 from 2 reviews

Greek style sweet and savory pancakes (tiganites)

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

A quick to make and very satisfying recipe for light and delicious Greek pancakes.

Author: Marilena Leavitt

Recipe type: Breakfast, Snack

Cuisine: Greek

Serves: Makes 20

Ingredients

• 1¼ cups water, lukewarm
• ½ tsp. yeast
• ½-1 tsp. granulated sugar
• 1½ cup AP flour
• ½ tsp. sea salt
• 1 egg
• ½ cup crumbled Greek Feta cheese (for savory pancakes)
• --- olive oil
• Toppings:
• --- warmed honey
• --- chopped walnuts (for sweet pancakes)

Instructions

1. In a medium bowl, dissolve the yeast and the sugar in the lukewarm water.
2. To the same bowl, add the flour, the salt, and the egg. Mix well to combine to a smooth batter. Cover with a clean kitchen towel and set the mixture aside for 20 minutes.
3. After 20 minutes, and if you are making savory pancakes, gently incorporate the crumbled Feta cheese.
4. Heat a 12”non-stick skillet and add the olive oil. When the oil is hot, but not smoking, spoon about 2 TBSP. of the batter into the pan, forming about a 3” pancake. When the pancakes get a nice color, flip them over. Cook them in batches, about four at a time.
5. When they are ready, transfer them to a plate lined with paper towels and continue cooking the rest of the pancakes.
6. Serve the pancakes warm with a drizzle of warm honey. If you make the sweet version, add some chopped walnuts too. My kids like to top these with Nutella or jam as well!

Notes

You might need to adjust the amount of water so the batter is not too thick. They should spread a bit more than the regular pancakes and form those scalloped edges as they cook.
If you really like Feta cheese, you can crumble some extra on top of the hot pancakes before serving!

3.5.3240

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