Greek Tiganites with Honey and Walnuts

Name: Greek Tiganites with Honey and Walnuts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1½ cups (190 g) all-purpose flour, spooned into the cup and leveled; 2 tsp (9 g) baking powder; 2 tbsp (25 g) granulated sugar; ½ tsp (1½ g) ground cinnamon; ¼ tsp (1½ g) fine sea salt; 1 cup (245 g) full-fat Greek yogurt, at room temperature; ½ cup (120 ml) whole milk, at room temperature; 1 (50 g) large egg, at room temperature; 1 tsp (2 g) orange, zest, finely grated; 1 tsp (5 ml) vanilla extract; 2 tbsp (30 ml) mild extra-virgin olive oil, for the batter; 2 tbsp (30 ml) mild extra-virgin olive oil or neutral oil, divided, for the pan; ½ cup (60 g) walnut halves, coarsely chopped; ⅓ cup (110 g) thyme honey, slightly warmed so it pours easily; ¼ tsp (¾ g) ground cinnamon, for dusting (optional)

From the MyKitchenBank Kitchen

Fluffy, yogurt-enriched Greek pancakes with a hint of cinnamon and orange zest, pan-fried until golden and finished with a generous drizzle of thyme honey and toasted walnuts.

Prep: 15 min
Cook: 20 min
Wait: 10 min
Total: 45 min
Makes: 12 pancakes (4 servings of 3)

Jump to recipe ♡ Save

Ingredients

4 servings

For the pancakes
1½ cups (190 g) all-purpose flour, spooned into the cup and leveled
2 tsp (9 g) baking powder
2 tbsp (25 g) granulated sugar
½ tsp (1.5 g) ground cinnamon
¼ tsp (1.5 g) fine sea salt
1 cup (245 g) full-fat Greek yogurt, at room temperature
½ cup (120 ml) whole milk, at room temperature
1 (50 g) large egg, at room temperature
1 tsp (2 g) orange, zest, finely grated
1 tsp (5 ml) vanilla extract
2 tbsp (30 ml) mild extra-virgin olive oil, for the batter
For frying
2 tbsp (30 ml) mild extra-virgin olive oil or neutral oil, divided, for the pan
For serving
½ cup (60 g) walnut halves, coarsely chopped
⅓ cup (110 g) thyme honey, slightly warmed so it pours easily
¼ tsp (0.8 g) ground cinnamon, for dusting (optional)

Equipment (9)

Large nonstick skillet or griddle, 12-inch (30 cm)
Large mixing bowl
Medium mixing bowl
Whisk
Rimmed baking sheet with wire rack (optional)
Thin spatula
¼-cup (60 ml) measure or ladle
Small skillet for toasting walnuts
Microplane or fine grater

Steps

Before you start

Take the egg and yogurt out of the fridge 20 minutes ahead so the batter mixes smoothly.
Toast the walnuts while you gather ingredients; they should cool before topping the pancakes.
Have a baking sheet and oven set to 200°F (95°C) ready to keep finished pancakes warm.
Use full-fat Greek yogurt for the most tender, rich pancakes.

1
Toast the walnuts
- Set a small dry skillet over medium heat.
- Add the chopped walnuts and toast, stirring often, for 3 to 4 minutes.
- Tip them onto a plate to cool.
+ Show details− Hide details
Ready when: Walnuts smell nutty and are lightly browned at the edges.
Tip: Walnuts burn quickly once fragrant, so move them off the hot pan right away.
2
Warm the ovenOven 200°F / 95°C
- Heat the oven to 200°F (95°C).
- Place a baking sheet, with a wire rack if you have one, inside to hold the finished pancakes.
3
Mix dry ingredients
- In a large bowl, whisk together the flour, baking powder, sugar, cinnamon and salt until evenly combined and no baking powder clumps remain.
+ Show details− Hide details
Ready when: The mixture is a uniform pale color with no lumps.
4
Mix wet ingredients
- In a medium bowl, whisk the yogurt, milk, egg, orange zest, vanilla and the 2 tablespoons (30 ml) olive oil for about 1 minute until completely smooth.
+ Show details− Hide details
Ready when: No streaks of egg or white yogurt lumps remain.
Tip: Room-temperature ingredients prevent the oil from clumping.
5
Combine and rest batter
- Pour the wet mixture into the dry ingredients.
- Fold with a spatula or whisk just until no dry flour is visible; a few small lumps are fine.
- Let the batter rest for 10 minutes.
- It will be thick and slightly bubbly.
+ Show details− Hide details
Ready when: Batter is thick but spoonable, and falls from a spoon in a slow ribbon.
Tip: Overmixing makes tough pancakes. If the batter is too stiff to spread, stir in 1 to 2 tablespoons milk.
6
Heat the pan
- Set a 12-inch (30 cm) nonstick skillet over medium heat for 2 minutes.
- Add 1 teaspoon of the frying oil and swirl to coat.
+ Show details− Hide details
Ready when: A drop of batter sizzles gently on contact.
Tip: If the pan is too hot, the outsides brown before the centers cook.
7
Fry first batch
- Scoop ¼ cup (60 ml) batter per pancake into the pan, leaving 1 inch (2.5 cm) between them; cook 4 at a time.
- Gently spread each to about 3½ inches (9 cm).
- Cook 2 to 3 minutes, until the edges look set and bubbles form and pop on the surface.
- Flip and cook 1½ to 2 minutes more.
+ Show details− Hide details
Ready when: Both sides are deep golden brown and the center springs back when lightly pressed.
Tip: Resist pressing down with the spatula, which squeezes out the air.
8
Keep warm, repeatOven 200°F / 95°C
- Move the cooked pancakes to the warm baking sheet in the oven.
- Wipe the pan if needed, add another 1 teaspoon oil, and repeat with the remaining batter to make 12 pancakes in total, adjusting the heat to medium-low if they brown too fast.
+ Show details− Hide details
Ready when: All 12 pancakes are evenly golden.
Tip: Stack no more than 2 layers high in the oven, or they steam and turn soft.
9
Serve with honey
- Stack 3 pancakes on each of 4 plates.
- Drizzle each with about 1 tablespoon plus 1 teaspoon (about 27 g) warmed honey, scatter with toasted walnuts, and dust with a pinch of cinnamon if you like.
- Serve immediately.
+ Show details− Hide details
Ready when: Honey pools on top and runs between the pancakes.
Tip: Warm the honey in a small bowl for 10 seconds in the microwave, or set the jar in hot water, so it flows.

Good to know

Tips

Keep the heat at medium to medium-low so the pancakes cook through without burning.
Test the first pancake and adjust: add a splash of milk if it's too thick, or 1 tablespoon flour if it spreads too much.
Wipe out the pan between batches if it gets dark with oil residue so the pancakes brown evenly.
Fresh baking powder matters; if yours is over 6 months old, replace it for the best rise.

Make ahead

Mix the dry ingredients and the wet ingredients separately up to 12 hours ahead; cover the wet mixture and refrigerate it. Combine just before resting and frying. Toasted walnuts keep in an airtight container for 2 days.

Storage & reheating

Store undressed pancakes in an airtight container: room temperature up to 2 hours, refrigerator up to 3 days, freezer up to 2 months (separate layers with parchment). Reheat in a toaster or a 350°F (175°C) oven for 5 to 8 minutes, or a dry skillet over medium-low heat for 1 to 2 minutes per side. Add honey and walnuts after reheating.

Substitutions

full-fat Greek yogurt → Whole-milk ricotta or plain full-fat yogurt. Ricotta gives a softer, more delicate pancake; regular yogurt gives a thinner batter, so reduce the milk to ¼ cup (60 ml).
thyme honey → Any mild floral honey or maple syrup. Thyme honey is traditional and slightly herbal; others are sweeter and milder.
walnut halves → Pistachios or almonds. Toast them the same way for the best flavor.
all-purpose flour → 1:1 gluten-free baking flour blend. Rest the batter a full 10 minutes; the pancakes will be a little more fragile to flip.