Some Greeks believe the popular breakfast dish tiganites was the first documented pancake in the world. True or not, with 2,500 years of culinary history, you can be sure they’re delicious.
- 150 g (1 cup) plain flour
- ½ tsp fine sea salt
- 200 ml (1 cup) water
- 60 ml (¼ cup) olive oil
- 80 ml (⅓ cup) extra-virgin olive oil
- ½ cup currants
- ¼ tsp ground cinnamon
- 1 tbsp honey
- 50 g toasted and chopped walnuts or toasted sesame seeds
- Greek yoghurt or myzithra cheese (see Note), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Place the flour and salt in a bowl. Add the water and olive oil and whisk until smooth. The batter should resemble a thin paste. Stir through the currants.
Place a large frying pan over medium-high heat. Add 1 tablespoon olive oil and spread over the surface with paper towel. Scoop tablespoons of the batter into the pan to make five small pancakes. Cook for 1-2 minutes on each side until golden. Repeat with the remaining oil and batter.
Place all the pancakes on a serving platter and garnish with cinnamon, honey and walnuts or sesame seeds. Serve warm with yoghurt or myzithra cheese.
© 2013 Maria Benardis. All rights reserved.
• Myzithra is an unpasteurised Greek cheese available in Greek and some European delicatessens. If unavailable, substitute with fresh ricotta.
Photography by Alan Benson