When Natascha from Natascha’s Palace and Lina from Lin’s Recipes decided to host a pancake challenge, I just had to participate. I simply love pancakes and was happy to try a Greek version known as tiganites. I was also excited because I had never had nor heard of these pancakes. I called my mom and she told me that her mother used to make them when she was growing up. She told me that my yiayia (grandmother) used to make them as a treat when she had extra yeast starter. My mom described them as a pancake leavened with yeast and topped with a honey syrup and nuts. I knew right away they must be a pancake form of loukoumades, which are a Greek doughnut covered in warm honey, nuts, and cinnamon. She told me that in the village they were made with water, but could also be made with milk. She gave me the main ingredients and I experimented a bit. I decided to make mine with milk and water and to make a syrup similar to the syrup made for baklava. After a few tries and a lot of fun trying them out, I came up with a recipe I was happy with. I really can’t believe I have never been introduced to these pancakes. That might be a good thing, because they are dangerous 😉 Honestly, they are incredible. They are slightly crispy on the outside with a soft doughnut texture inside, and then covered with an amazing honey syrup and nuts. These are great for a special occasion or to wow an overnight guest. I hope that you give these a try. Thank you again to Natascha and Lina for introducing me to a dish from my culture that I had not been introduced to. It also brought back some wonderful memories for my mother.
- 2 cups all purpose flour (I use unbleached)
- 1 1/2 tsp. active dry yeast
- 1 1/2 tsp. sugar
- 3/4 tsp. salt
- 1 cup warm water (not hot)
- 1 cup warm milk (not hot)
- Neutral oil for frying
- 1/3 cup chopped pecans or walnuts for topping (optional)
- 3/4 cup sugar
- 1/2 cup water
- 1/2 cup honey
- 1 cinnamon stick
# 1 Save the leftovers for a snack later. They are just as delicious cold!
# 2 Make the syrup a day or two before and store in the fridge. Warm through when ready to use.