Tiganites, or Greek pancakes, make the perfect leisurely breakfast. Top with fresh, homemade mizithra and a really good Greek honey, such as pine or chestnut and serve along side some walnuts or almonds and seasonal fruits. In Autumn, ripe persimmons and golden kiwi fruit are a favourite in our house.
Tiganites
τηγανίτες (Greek Pancakes)
Ingredients
- 1 cup all purpose plain flour
- 1 cup plain wholemeal flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk (I used goat milk)
- 3/4 cup butter milk or plain Greek yoghurt
- 2 teaspoons pure vanilla extract
- 1 large egg
Instructions
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Combine together the flour, sugar, baking powder, baking soda and salt in a large bowl. Make a well in the centre and add the milk, buttermilk, vanilla and egg. Whisk the ingredients together until smooth.
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Set the batter aside and allow to rest. Heat a nonstick pan over low-medium heat and wipe over with a little EVOO to lightly grease pan. Pour 1/3 cup of batter onto the pan and spread out gently into a round shape with the back of your ladle.
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When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter. Serve immediately.
