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
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