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Tiganites: Pancakes / Fritters

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Greek Food Photos - Tiganites - Medallion Pancakes

Tiganites with petimezi syrup

Photo © Jim Stanfield

In Greek: τηγανήτες, pronounced tee-ghah-NEE-tess

Similar to small pancakes, these light, crispy medallion-sized treats are a delight served with honey or petimezi... or with syrup, preserves, or a creative topping of your own design. They can be eaten as a sweet snack, with breakfast, or as a brunch dish. Favorites during The Great Lent, these contain no eggs or dairy products.

Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 11 minutes

Ingredients:

  • 2 bottles of Sprite (8 ounces each)
  • 1 teaspoon of salt
  • 1 cup of water
  • 2 teaspoons of raki or brandy (or water)
  • 2 tablespoons of lemon juice
  • 3 teaspoons of baking powder
  • 4 1/2 cups of all-purpose flour
  • olive oil for frying
  • honey, petimezi, syrup, or preserves to serve

Preparation:

Using an electric mixer, beat the Sprite, salt, water, raki or brandy, and lemon juice on low speed. Sift or whisk together the baking powder and flour and add slowly to the bowl, beating on high. When all the flour has been added, continue to beat on high speed for 2 to 3 minutes until smooth.

Preheat 1/4 to 1/3 inch of olive oil in a heavy-bottomed frying pan or skillet over medium-high heat. When hot, fry the pancakes using a rounded tablespoon of batter for each. Fry 2 to 3 minutes on each side until lightly golden, and drain well on absorbent paper towels.

    Note: Add more oil between batches if the level in the pan drops too low.

Serve with your choice of honey, petimezi, syrup, preserves, or other topping of your choice.

Yield: approximately 5 servings of 8-10 pancakes each

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