← Nouns Cooking · Greek

Ingredients

• 250 g plain flour
• 1 tsp fast-action dried yeast
• 1 tsp Sugar
• ½ tsp Salt
• 360 ml lukewarm water
• 1 tsp vanilla extract (optional)
• 4 tbsp sunflower or light olive oil, for frying
• 6 tbsp honey, warmed
• 60 g Walnuts, finely chopped
• 1 tsp ground cinnamon

Method

1. Whisk the flour, yeast, sugar and salt in a bowl, then whisk in the water and vanilla to make a smooth, thick batter like double cream.
2. Cover and leave in a warm place for 1 hour, until bubbly and almost doubled.
3. Heat a thin layer of oil in a non-stick frying pan over medium heat. Drop in small ladlefuls of batter, without stirring it first, so it keeps its bubbles.
4. Fry for 2 min per side, until puffed and golden with crisp, lacy edges. Drain on kitchen paper and keep warm while you cook the rest, adding oil as needed.
5. Stack on plates, drizzle with warm honey and scatter with walnuts and cinnamon. Eat straight away.

Tips

• Contains nuts (walnuts). For a vegan plate, swap the honey for petimezi (grape molasses) or maple syrup.
• Some families add a little orange zest to the batter or serve the pancakes with feta for a sweet-salty breakfast.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Dimitra's Dishes