Tiganites / Greek Pancakes – Easy Breakfast Recipes – #BreadBakers

This month’s Bread Bakers host Mayuri of Mayuri’s Jikoni wanted us to make pancakes. And it can be a regular one or from any part of the world. When I was browsing through the blogs, I found that there are so many types of pancakes around the world and even our dosas come under the same category. I was looking for easy recipes and as it involves maida, I wanted to make a small batch. I saw the Greek version of pancakes usually served with honey. When I read the recipes, I found there were two recipes for the tiganites. One is like the usual pancake made with flour, milk and eggs but the other one was made with yeast and had no eggs. So I chose to make the yeasted tiganites.

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I was about to use honey and nuts for topping when my daughter insisted that she wnated chocolate sauce for topping. So I made a pancake sauce to go with the pancakes. The pancakes were so much like maida dosai. Even my daughter felt the same and she loved the chocolate sauce more than the pancakes. These are not like the fluffier pancakes. Think it on lines with soft, slightly crisp maida dosa which is thinner than normal pancakes.

Makes 8 Pancakes

Ingredients:

All Purpose Flour / Maida – 1 cup

Instant Yeast – 1/2 tsp

Salt – 1/4 tsp

Sugar – 1/2 tsp

Warm Water – 1 cup + a little extra to make batter

For The Hot Chocolate Sauce:

Sugar – 1/4 cup

Cocoa Powder – 1/3 cup

Milk – 1/2 cup

Water as needed

Procedure:

Mix all the ingredients given for the tiganites.

Add more water to make it of thick batter consistency.

Cover with cling film and set aside for 30 minutes.

IN a sauce pan mix together sugar, cocoa powder and milk.

Add water to make it thinner.

Bring it to boil.

Simmer and cook for 2-3 minutes or until the sauce becomes slightly thick.

It will continue to go thicker when it cools down. If you are serving it hot, then cook a bit extra. But if you want to serve it at room temperature, aim for a thinner consistency.

Mix the batter nicely.

Add some oil in a pan, add a ladle full of batter and slightly spread it out.

When the top is slightly cooked flip the pan cake.

Once the pancake is cooked on both sides, remove from pan and serve it with chocolate sauce and some crushed nuts.

Print Recipe

Greek Tiganites Recipe

Prep Time

40 minutes

Cook Time

10 minutes

Servings

4

Ingredients

Ingredients

• All Purpose Flour / Maida - 1 cup
• Instant Yeast – 1/2 tsp
• Salt – 1/4 tsp
• Sugar - 1/2 tsp
• cup Warm Water - 1+ a little extra to make batter

For The Hot Chocolate Sauce

• Sugar-1/4 cup
• Cocoa Powder - 1/3 cup
• Milk-1/2 cup
• Water - as needed

Prep Time 40 minutes Cook Time 10 minutes Servings 4 Ingredients Ingredients All Purpose Flour / Maida - 1 cup Instant Yeast – 1/2 tsp Salt – 1/4 tsp Sugar - 1/2 tsp cup Warm Water - 1+ a little extra to make batter For The Hot Chocolate Sauce Sugar-1/4 cup Cocoa Powder - 1/3 cup Milk-1/2 cup Water - as needed

Instructions

Procedure

1. Mix all the ingredients given for the tiganites.
2. Add more water to make it of thick batter consistency.
3. Cover with cling film and set aside for 30 minutes.
4. IN a sauce pan mix together sugar, cocoa powder and milk.
5. Add water to make it thinner.
6. Bring it to boil.
7. Simmer and cook for 2-3 minutes or until the sauce becomes slightly thick.
8. It will continue to go thicker when it cools down. If you are serving it hot, then cook a bit extra. But if you want to serve it at room temperature, aim for a thinner consistency.
9. Mix the batter nicely.
10. Add some oil in a pan, add a ladle full of batter and slightly spread it out.
11. When the top is slightly cooked flip the pan cake.
12. Once the pancake is cooked on both sides, remove from pan and serve it with chocolate sauce and some crushed nuts.

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Check out the Pancakes from different parts of the world that our fellow Bread Bakers have baked this month:

• Alagar Kovil Dosai from Sara’s Tasty Buds
• Blini (Russian Pancakes) from Ruchik Randhap
• Blueberry Dutch Baby from Hostess At Heart
• Brown Rice Dosa (Indian Savory Crepes) from Spiceroots
• Buckwheat, Blackberry and Saffron Drop Scones from A Shaggy Dough Story
• Corn Pancakes from Kids and Chic
• Crepes from A Baker’s House
• Dutch Baby from Herbivore Cucina
• Galettes de Sarrasin from The Bread She Bakes
• Greek Tiganites from Gayathri’s Cook Spot
• Hotteok (Korean Pancakes) from Cook’s Hideout
• Hotteok (Korean Stuffed Pancakes) from Passion Kneaded
• Kabalagala (Ugandan Pancakes) from Mayuri’s Jikoni
• Keralan Yeast Appams from Food Lust People Love
• Malaysian Roti Jala from Schizo Chef
• Malpua (Sweet Indian Crepes) from SimplyVeggies
• Oven Baked Tropical Pancakes from A Day in the Life on the Farm
• Pannukkau (Finish Pancakes) from Cindy’s Recipes and Writings
• Potato Latkes (Jewish Pancakes) from Sneha’s Recipes
• Savory Baked Finnish Pancakes (Pannukakku) with Smoked Salmon from The Wimpy Vegetarian
• Scallion Pancakes from Karen’s Kitchen Stories
• Srilankan Hoppers from I Camp in my Kitchen
• Strawberry Nutella Crepes from Spill the Beans
• Swedish Pancakes from Palatable Pastime
• Sweet Potato Pancakes with Brown Sugar and Pecan Sauce from A Salad For All Seasons
• Traditional Corn Pancakes from Basic N Delicious
• Welsh Griddle Cakes (Teisen Cymraeg) from Shockingly Delicious
• Wholegrain Yeast Pancakes from Ambrosia

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.