Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Served Tiganites Greek pancakes
Traditional Greek tiganites with honey and cinnamon

Tiganites (Traditional Greek Honey Pancakes)

Author: Flavelo
Recipes Main Courses Cakes and Desserts
Tiganites is a real time travel: it's one of the first recorded types of pancakes, made even by ancient Greeks. Its uniqueness lies in using yeast instead of baking powder, making the texture airier and the flavor slightly bread-like with a fermented character. The classic pairing of honey and walnuts is ambrosia itself – simple, rustic, and divine.
🕒 Prep Time 45 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 435 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Deep mixing bowl (for rising)
  • Whisk
  • Deep skillet for frying
  • Paper towels

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk
⚠️ Tree Nuts

Instructions

1 ✓

In a bowl, mix flour, yeast, and sugar. Add the egg to the center, then gradually add lukewarm milk and water.

Tip: Liquid should be pleasantly warm (approx. 95°F/35°C). Too hot kills yeast; too cold stops rising.
2 ✓

Whisk until lump-free. The consistency should be thicker than standard crepes, more like dumpling batter.

Tip: Thorough mixing develops gluten, which will hold gas bubbles.
3 ✓

Cover bowl with a kitchen towel and let rise in a warm place for 30-45 minutes. The surface will bubble, and volume will increase.

Tip: Keep away from drafts. Gases produced during rising make the dough light.
4 ✓

Heat abundant oil in a skillet over medium-high heat. DO NOT stir the dough again to avoid breaking bubbles.

Tip: Bubbles are the structural pillars; if you stir them out, the pancake will be flat and dense.
5 ✓

Spoon small mounds into hot oil. Fry for 2 minutes per side until golden brown, then drain on paper towels.

Tip: Oil is ready if the dough sizzles actively immediately. If it bubbles lazily, oil is too cold.
6 ✓

Serve immediately: drizzle generously with honey, sprinkle with walnuts and cinnamon.

Tip: Honey drizzled on hot dough becomes runny and coats bites better.

Recipe FAQ

Why are they absorbing oil?
If the oil isn't hot enough, the dough surface doesn't seal immediately, absorbing oil. The goal is shock-frying.
Can I make the dough ahead?
Yes! If you let it rise in the fridge overnight (cold fermentation), the flavor will be even more complex, but let it warm to room temp before frying.

Ingredients

  • 1 1/2 cups All-Purpose Flour
  • 1 large Egg
  • 1 cup Lukewarm Milk
  • 1/4 cup Lukewarm Water
  • 1 packet Active Dry Yeast (2 1/4 tsp)
  • 1 1/2 tbsp Sugar
  • 1 pinch Salt
  • 1/2 cup Olive Oil (for frying, not extra virgin)
  • 1/4 cup Honey
  • 1 tsp Ground Cinnamon
  • 1/3 cup Chopped Walnuts