Tiganites
Τηγανίτες·(tee-ghah-NEE-tes)
Proino & Dekatiano (The Morning Rhythms)
These are not heavy diner pancakes smothered in artificial syrup. Tiganites are an artifact of the Greek olive harvest, a frugal, sustaining morning meal meant to fry in the peppery green oil of the season. Made from little more than flour, water, and time, they rely on the magic of yeast and a grandmother's practiced eye to achieve a puffed, slightly tangy center with an audibly crisp shell. It is the taste of rural resourcefulness, built for a modern weeknight but steeped in centuries of survival.
Before you start
Sift the flour.
Greek grandmothers insist that sifting the all-purpose flour is the non-negotiable secret to ensuring the pancakes become exceptionally fluffy and light.
Ingredients
- unbleached all-purpose flour2 cup
- instant yeast1 tsp
- granulated sugar1 tbsp
- fine sea salt1/2 tsp
- lukewarm water1 1/2 cup
- extra virgin olive oil1 tbsp
- extra virgin olive oil1/2 cup
- honey4 tbsp
- walnuts1/4 cup
- ground cinnamon1 tsp
Method
- 01
Activate the yeast and hydrate the batter.
In a large mixing bowl, whisk together the lukewarm water, yeast, and sugar. Add the sifted flour, salt, and one tablespoon of olive oil, beating vigorously with a wire whisk until absolutely smooth and reminiscent of thick cake batter.
- 02
Let the batter rest and ferment.
Cover the bowl with a clean towel and let it sit in a warm spot for 15 to 20 minutes to develop the crucial, nostalgic tang that distinguishes a true tiganita.
- 03
Heat the frying oil.
Heat a half-inch depth of olive oil in a wide, heavy-bottomed skillet over medium-high heat until a tiny bead of batter dropped into the pan immediately sizzles and floats to the top.
- 04
Drop the batter into the hot oil.
Using a standard tablespoon, carefully drop spoonfuls of the batter into the pan, waiting about 10 seconds between each addition so the cold batter does not crash the oil temperature.
- 05
Fry until deeply golden.
Allow the tiganites to fry undisturbed for about 2 minutes on the first side until the edges turn brown, then flip and fry for another minute or two until evenly crisp.
- 06
Drain and garnish.
Transfer briefly to a paper towel-lined plate to drain, then move to a serving platter and drench with honey, ground cinnamon, and crushed walnuts while still piping hot.
Notes
The baking powder shortcut.
If 15 minutes of resting time is impossible on a busy morning, omit the yeast entirely and substitute with one and a half teaspoons of baking powder. Whisk and fry immediately for an exceptionally crispy, if slightly less puffy, traditional pancake.
Make it savory.
Tiganites are not strictly a dessert. Omit the sugar and fold a half cup of crumbled feta cheese and a pinch of dried oregano directly into the batter before frying.
Embrace the petimezi.
For the absolute zenith of rural Greek nostalgia, drizzle the finished pancakes with petimezi, a dark grape molasses, instead of honey.
From Cook Greek in America.