Tiganites

Nutrition · per serving

Steps

1. 1

   In a medium bowl, whisk together the plain flour, baking powder, and fine salt so the raising agent is evenly distributed. In a second bowl or jug, beat the egg with the milk and 10 ml olive oil.

   120 g plain flour6 g baking powder1 g fine salt1 large egg140 ml milk10 ml olive oil
2. 2

   Pour the wet mixture into the dry ingredients and whisk just until you have a smooth, thick but spoonable batter. If you overmix, the tiganites can become tough; stop as soon as no dry flour remains.

   120 g plain flour6 g baking powder1 g fine salt1 large egg140 ml milk10 ml olive oil
3. 3

   Heat a large non-stick frying pan over medium heat and add half of the 15 ml olive oil for frying. When the oil shimmers lightly, drop the batter into the pan in 4 small rounds, using about 2 tablespoons each. Cook for 1 1/2 to 2 minutes, until bubbles appear on top and the edges look set, then flip and cook for 1 to 1 1/2 minutes more until golden and cooked through. Adjust the heat if they colour too fast.

   15 ml olive oil
4. 4

   Repeat with the remaining batter and remaining frying oil to make about 8 small tiganites. Transfer to plates as they are done.

   15 ml olive oil
5. 5

   Drizzle the hot tiganites with honey and dust with ground cinnamon. Serve immediately while fluffy and warm.

   40 g honey2 g ground cinnamon

Origin & History

Tiganites are among the oldest recorded Greek-style pancakes, with roots tracing back to ancient Greece, where fried batter cakes were served with honey. Their simplicity reflects a long Mediterranean tradition of turning basic pantry staples into quick, satisfying sweets for breakfast or a light treat.