Tiganites: Greek-Style Pancakes with Greek Honey & Baklava Nuts

Tiganites are known as Greek pancakes. My recipe gives these tiganites a sweet baklava flavor. They’re so delicious and the perfect treat to have any time of the day.

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Even though tiganites are known as Greek pancakes, they are nothing like American-style pancakes because tiganites have yeast in them. To be honest, they taste like loukoumades, the puffy round greek donut, but tiganites are flat. They are so simple to make and ready in just a few minutes.

Traditional tiganites vs. modern tiganites?

Many believe that tiganites were the first recorded pancake in history and were enjoyed in Ancient Grecian times. The classic version is served simply with chopped walnuts. Modern versions of tiganites come with savory and sweet versions. Some top it with feta and honey, while others top them with things like chocolate hazelnut spread. Anything you would put over crepes or loukoumades is fair game.

Why this is the best tiganites recipe!

I love to jazz up the classic version of tiganites. The combination of cinnamon and cloves with walnuts gives my tiganites a really nice baklava flavor.

• Thin crispy fried outside
• Pillowy soft fluffy inside
• Sweet, spicy, nutty topping
• serve them with your favorite things any time of the day.

Just a few ingredients

• All-purpose flour –feeds the yeast
• Active dry yeast –makes them soft and pillowy
• Granulated sugar –feeds the yeast
• Salt
• Warm water –make sure it’s lukewarm to activate the yeast
• Pure vanilla extract –makes the batter smell so nice
• Vegetable oil for frying

Topping:

• Honey –Greek honey is my favorite
• Ground walnuts –can be chopped to ground. Pick the texture you like best.
• Ground cinnamon
• Ground cloves

Options and tips for Greek pancakes

There are so many optional toppings for Greek pancakes -Nutella, jam or preserves, or any of your favorite pancake toppings. To make it vegan, replace the honey with maple syrup, and if you have a nut allergy, leave out the nuts. Add ¼ teaspoon cinnamon to your batter if you aren’t using cinnamon in your topping. It’s the perfect complement to the vanilla.

This batter is perfect for making ahead. After you whisk until smooth, cover with plastic wrap or put it in an air-tight container with a bit of room for the dough to expand.  Leave it in the refrigerator for up to a day, then allow it to come to room temp before frying.

Be sure the oil bubbles when you put your batter in the oil. If it doesn’t, your pancakes will absorb the oil and turn out greasy. You don’t want greasy tiganites!

How to make tiganites –Greek-style pancakes with baklava

• Combine the yeast, sugar, water, and a teaspoon of the flour in a large mixing bowl. Set aside for 8-10 minutes to activate the yeast. The yeast is active when a puffy cloud forms in the water.
• Add the remaining flour, salt, and vanilla extract to the yeast mixture.
• Whisk it together until the batter is smooth.
• Set the batter aside for 20-30 minutes.
• Combine the walnuts, cinnamon, and cloves in a bowl and mix. Set aside.
• Place a frying pan over medium-high heat. Pour enough oil into the pan to coat the bottom and create a thin layer. Heat the oil to about 370 °F.
• Add about two tablespoons of the batter (per pancake) to hot oil and cook the tiganites until they’re golden all around.
• Line a plate with paper towels and place the tiganites on it to drain the excess oil.
• Serve them warm and topped with honey and the walnut mixture.

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Tiganites: Greek-Style Pancakes with Baklava Nut Topping

Yield: makes about 15

These classic confections taste like loukoumades and ready in no-time. All you need are a few basic ingredients and these confections can be on your plate and enjoyed anytime of the day.

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Ingredients

• 2 cups all-purpose flour
• 1 teaspoon active dry yeast
• 2 teaspoons granulated sugar
• 1/4 teaspoon salt
• 2 cups water
• 1 teaspoon pure vanilla extract
• vegetable oil for frying

Topping:

• honey
• 1 cup ground walnuts
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

Instructions

1. Combine the yeast, sugar, water and a teaspoon of the flour in a large mixing bowl. Set aside for 8-10 minutes to activate the yeast. The yeast is active when a puffy cloud foms in the water.
2. Add the remaining flour, salt, and vanilla extract to the yeast mixture.
3. Whisk it together until the batter is smooth.
4. Set the b atter aside for 20-30 minutes.
5. Combine the walnuts, cinnamon, and cloves in a bowl and mix together. Set aside.
6. Place a frying pan over medium-high heat. Pour enough oil into the pan to coat the bottom and create a thin layer. Heat the oil to about 370 °F.
7. Add about two tablespoons of the batter (per pancake) to hot oil and cook the tiganites until they're golden all around.
8. Line a plate with paper towels and place the tiganites on it to drain the excess oil.
9. Serve them warm and toped with honey and the walnut mixture.

Notes

Optional toppings: Nutella or your favorite chocolate hazelnut spread, jam or preserves, maple syrup, or any of your favorite pancake toppings.

Recommended Products

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Serve tiganites with…

Tiganites make a great treat but are usually the star of a meal. My favorite way to them is with a nice cup of hot Greek coffee. They go perfectly together. Fruit goes well if serving them for breakfast or with a big brunch.

Let me know if you love them as much as I do!