The Greek pancake shares a name with the American version: they’re both called tiganites, from the word for something fried. They also share many characteristics with the Greek version of doughnuts, called loukoumades (which are traditionally not doughnut-shaped).
Are you confused yet? That’s alright. No matter which of these batter-based dishes you order, it will be delicious.
Greek pancakes are fried, and usually drizzled with honey, dusted with cinnamon and sprinkled with chopped nuts. Of course, like all pancakes, they’re also delicious with toppings like powdered sugar and fresh fruit, chocolate, ice cream, or even when made in savory versions (try mixing some crumbled feta cheese into the batter).
Crisp on the outside and fluffy in the middle, we think they’re one of the best pancake versions in the world.
Whisk together the flour, sugar, juice and zest. Add the water a little at a time, and whisk to mix until you have a thick (but not too thick) batter.
Heat a fair amount of vegetable oil in a non-stick pan. When hot, add spoonfuls of the batter and cook until golden. Flip them over and cook until golden on both sides.
Transfer the pancakes with a slotted spoon to a plate covered with kitchen towels, to get rid of excess oil.
Serve with honey or agave syrup, cinnamon and walnuts.
This recipe was first published in Greek here.
500 g self-raising flour
The juice from 3-4 oranges (depending on their size)
The zest from 1/2 orange
1 tbsp. sugar
1/2 cup water
Vegetable oil, for frying
Honey, for drizzling (or use agave syrup for a vegan option)
Cinnamon or powdered sugar, for dusting
Walnuts, chopped, for serving