The Estate Tableat Copperopolis
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Greek · Breakfast

Athens-Style Pancakes

Thick, tender tiganites made from a simple milk, egg and baking-powder batter and cooked in a skillet. A blank canvas for the toppings Athenian brunch cafés love, from honey and yogurt to tahini and grape molasses.

  • YieldMakes about 12 pancakes, 10 cm across; serves 4
  • Hands-on28 min
  • Total35 min
  • Difficulty

Ingredients

Batter

  • 190 gall-purpose flour, about 1 1/2 cups
  • 2 tspbaking powder
  • ½ tspsugar
  • ½ tspsalt
  • 300 mlmilk, 1 1/4 cups
  • 45 mlunsalted butter or extra-virgin Greek olive oil, melted (3 tbsp)
  • 1large egg

For the pan

  • 1 tspolive oil, for brushing the skillet

Optional toppings

  • to tasteGreek honey or grape molasses (petimezi), whisked with tahinioptional
  • to tasteGreek yogurt with fruitoptional
  • to tastehoney with sesame seeds and ground cinnamonoptional

Diet

  • Vegetarian (lacto-ovo)

Contains

  • Gluten
  • Dairy
  • Egg
  • Sesame
  • Sulfites
  • Birds' eggs (any)
  • Wheat
  • Corn (maize)
  • Stone fruits (any)
  • Peach
  • Olive
  • Berries (any)
  • Strawberry
  • Blueberry
  • Grapes
  • Cinnamon
  • Honey
  • Lactose
  • FODMAPs (any)

Taste

  • Sweet
  • Salty
  • Richness / fat

Equipment

  • Stovetop

Season

  • Any season

Occasion

  • Weeknight

Effort

  • 20–45 min active
  • 30–60 min total
  • Difficulty 1
  • Kid-friendly

Nutrition

  • Calories: low
  • Protein: low
  • Carbs: moderate
  • Fat: moderate
  • Fiber: low
  • Sodium: moderate

Budget

  • Budget: low

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