Greek Pancakes with Honey and Walnuts (Tiganites)

Method7 steps · about 30 min

1. 1

   Step 1: Stir the 1 tsp dry yeast into the 2 cups lukewarm water in a large bowl until dissolved.

   Uses 1 tsp dry yeast · 2 cups lukewarm water

2. 2

   Step 2: Add the 2 cups flour, ½ tsp salt and 1 tsp sugar to the yeast-water mixture and whisk into a smooth batter.

   Uses Dissolved yeast and lukewarm water · 2 cups all-purpose flour · ½ tsp salt · 1 tsp sugar

3. 3

   Step 3: Cover the batter and leave for 15–20 minutes, until it starts to bubble.

   Rest batter until bubbling · 20 minUses Smooth raw yeast pancake batter

4. 4

   Step 4: Heat a large nonstick skillet or griddle over medium heat. Add approximately 2 tbsp corn oil, enough to cover the bottom, and let it become hot enough for the batter to sizzle.

   Uses Approximately 2 tbsp corn oil, enough to coat the pan bottom

5. 5

   Step 5: Spoon 1–2 tbsp bubbly batter per pancake into the hot pan. Cook 3–4 pancakes at a time without crowding, flipping occasionally until golden on both sides and cooked through in the centre. Adjust the heat if the outside colours before the centre cooks.

   Uses 1–2 tbsp batter per pancake; cook 3–4 pancakes per batch · Hot corn-oil-coated pan

6. 6

   Step 6: Transfer the cooked pancakes to kitchen paper to drain. Repeat the same batch-frying method with the remaining bubbly batter until it is all cooked.

   Uses Cooked pancakes from each batch · Remaining batter for further batches

7. 7

   Step 7: Serve the pancakes while warm, distributing the ½ cup warm honey and chopped walnuts over the batch. The recipe yields about fifteen pancakes, depending on their size.

   Uses All cooked and drained pancakes · ½ cup honey, warmed for serving · Some chopped walnuts for serving