Introduction
Tiganites are the ancient ancestors of the modern pancake, representing one of the earliest recorded breakfast sweets in the Greek world. Unlike their fluffy American counterparts, these are traditionally made from a simple batter of flour, water, and olive oil, then shallow-fried in hot oil until the edges are golden and crisp while the centers remain tender. They are almost exclusively served with a generous drizzle of Greek honey and a dusting of ground cinnamon, though some regional versions include a crumble of salty feta to play against the sweetness. Historically significant and deeply rustic, they offer a chewy, artisanal texture that highlights the pure flavors of high-quality honey and olive oil.
Ingredients
The Dough Base
2 cups all purpose flour
1 cup lukewarm water
1 packet (7g) active dry yeast
1 tbsp granulated sugar
1/2 tsp salt
1 tbsp extra virgin olive oil
The Frying
Vegetable oil or light olive oil (for shallow frying)
The Traditional Toppings
1/2 cup Greek honey (warmed)
1/4 cup walnuts, crushed
1 tsp ground cinnamon
Sesame seeds (optional)
Preperation
Batter: Whisk the flour, water, and a pinch of salt together until the mixture is smooth and pours easily.
Leavening: Stir in the dry yeast or baking powder and let the batter rest in a warm spot to develop bubbles.
Frying: Pour a generous amount of olive oil into a heavy bottomed skillet and heat it until it shimmers.
Toppings: Measure out the honey and ensure it is slightly warmed for drizzling over the hot dough.
Finishing: Crushing the walnuts into small pieces and have the ground cinnamon ready for dusting.
Step by Step
The Batter: Whisk together flour, water, a pinch of salt, and a teaspoon of dry yeast or baking powder in a large bowl. The consistency should be thick enough to coat a spoon but still fluid enough to pour.
The Resting: Cover the bowl and let the batter sit in a warm spot for about 30 to 60 minutes. This allows the gluten to relax and the yeast to activate, resulting in a fluffier texture once fried.
The Frying: Heat olive oil in a wide skillet over medium-high heat. Drop large spoonfuls of the batter into the hot oil, making sure not to crowd the pan so the edges can become crisp.
The Cooking: Fry each pancake for 2 to 3 minutes per side until they are puffed up and golden brown. Transfer them to a plate lined with paper towels to drain any excess oil.
Finishing: Serve the tiganites while they are still hot. Drizzle generously with Greek honey and sprinkle with ground cinnamon and crushed walnuts for a traditional breakfast treat.
Origin:
Pan-Hellenic
Diet
Vegetarian
Equipment Needed:
Frying pan, Slotted spoon, Mixing bowl.
Cultural History
Tiganites hold the distinction of being the earliest recorded pancake in the Western world, with mentions appearing in the works of ancient poets like Cratinus and Galen as early as the 5th century BC. Derived from the word tiganon (frying pan), these simple discs of flour and water were traditionally fried in fragrant olive oil and served as a quick, nourishing breakfast for laborers. Unlike modern iterations that use chemical leaveners, the traditional Greek version relies on a natural fermentation or a simple batter, resulting in a crisp exterior and soft, airy center. Traditionally drizzled with thyme honey and sprinkled with walnuts or cinnamon, they remain a timeless link to antiquity and a staple of monastic and rural hospitality across the Greek islands.
Yiayias Secret
The trick to the perfectly light and airy Tiganites is adding a splash of fresh orange juice or a spoonful of brandy to the batter. The acidity and alcohol react with the yeast to create extra bubbles, ensuring the dough doesn't turn into a heavy lead weight in the oil.
Make sure your frying oil is shimmering hot before you drop the batter in; if it is too cool, the dough will soak up the grease and become soggy. Once they are golden brown and puffed, immediately drizzle them with thyme honey and a heavy dusting of cinnamon while they are still scorching. The heat of the dough will thin the honey, allowing it to seep deep into the crispy crevices for the ultimate sweet bite.
Substitution Notes
The Batter: If you find the traditional flour and water base too simple, you can use Greek yogurt or milk to create a fluffier, pancake-like consistency. For a gluten-free version, an all-purpose gluten-free flour blend works well, though you may need to add a touch more liquid to keep the batter pourable.
The Sweetener: While thyme honey is the classic topping, you can substitute it with grape molasses (Petimezi) or carob syrup for a deeper, earthier sweetness. In a pinch, maple syrup or a simple cinnamon-sugar dusting provides a similar treat-like quality.
The Fat: Extra virgin olive oil is traditional for frying and imparts a distinct Mediterranean flavor. However, if you prefer a more neutral taste, vegetable oil or sunflower oil can be used. Ensure the oil is hot enough to create the signature crispy edges.
The Aromatics: To enhance the dough, add a splash of Ouzo or Cognac to the batter. If you prefer to avoid alcohol, orange zest or vanilla extract can be mixed in to provide a fragrant, sweet aroma.
The Crunch: If crushed walnuts are unavailable, toasted sesame seeds, slivered almonds, or chopped pistachios offer an excellent textural contrast to the soft fried dough.
Wine Pairings
Tiganites are traditional Greek pancakes that are light and crispy on the edges, typically served warm and drizzled with plenty of honey and a dusting of cinnamon.
Dessert Wine (The Traditional Choice): A Muscat of Samos is the classic pairing, as its floral and honeyed profile perfectly mirrors the toppings on the pancakes. A Late Harvest Chenin Blanc also works well, offering a balance of sweetness and ginger notes that complement the warm cinnamon.
Sparkling Wine: A Prosecco DOCG or a Moscato d’Asti adds a refreshing effervescence that lightens the fried nature of the dough. The fine bubbles and notes of green apple provide a crisp contrast to the thick, syrupy honey.
The Contrast: A strong Greek coffee or a small glass of Rakomelo (honeyed grappa) creates a warming, aromatic experience where the spicy notes of clove and cinnamon in the drink intensify the flavors of the Tiganites.
Storage Instructions
Refrigeration: Tiganites are best enjoyed immediately while hot and crisp. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Note that they will lose their crunch and become soft once chilled.
Freezing (Cooked): You can freeze cooked Tiganites for up to 1 month. Place them in a single layer on a baking sheet to freeze firm before transferring to a freezer safe bag. This prevents them from sticking together.
Freezing (Unbaked): It is not recommended to freeze the raw batter, especially if it contains yeast or baking powder, as the leavening agents will lose their potency and the texture will be compromised.
Reheating: To restore some of the original crispness, reheat the Tiganites in a dry pan over medium heat or in the oven at 180°C for a few minutes. Avoid the microwave, as it will make the dough rubbery and limp. Wait to add fresh honey or toppings until after they have been reheated.
Explore GetGreece Products & Services: