Tiganites

Ingredients

Instructions

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.

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.

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.

4. 4

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

5. 5

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

Nutrition per serving

Notes

• •For the fluffiest texture, use room-temperature milk and egg if possible.
• •A non-stick pan makes beginner cooking much easier and helps the pancakes brown evenly.
• •If the batter seems too thick to drop easily, loosen it with 1-2 teaspoons of extra milk.
• •These are delicious with chopped walnuts or sesame, but the traditional simple topping of honey and cinnamon is classic.

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