Fried Pancakes (Tiganites)

5 from 1 vote

Tiganites are thin and crispy deep-fried pancakes, made only with flour, and water. And fried in olive oil. Served warm with honey and cinnamon.

Cook Time30

Course: Breakfast, Dessert

Cuisine: Greek

Keyword: easy, fried

Servings: 38 mini pancakes

Calories: 69kcal

350 grams (12.3 ounces) durum wheat flour see notes below
540 ml (2 cups + 4 tablespoons) water
½ teaspoon baking powder Optional, but will make the pancakes more puffy if used
¼ teaspoon salt
olive oil or other vegetable or frying oil
300 ml vegetable oil

Combine flour, salt, and baking powder in a mixing bowl.
Pour in the water and stir well with a whisk.
Allow to sit at room temperature for 15 minutes.
Heat olive oil (or half olive oil and half other vegetable oil) in a pan over high heat. The oil should coat the walls of the pan by 1,5 cm (½-inch).
The oil should reach a temperature of at least 180°C / 355°F to 190°C / 375°F.
Start adding spoonfuls of the batter to the hot oil, one at a time waiting 10 seconds before adding the next one so they won't stick together (See Notes Below).
Fry for 4 to 6 minutes flipping them after the first 2 minutes and then as necessary to get honey-golden on both sides.
Transfer on paper towels to drain excess oil.
Serve right away with lots of honey on top, sesame seeds, and ground cinnamon.

Depending on how finely ground the durum flour you are using is, its weight may differ in volume. That's why I'm not mentioning measuring in cups. It is better to weigh the flour. If using King Arthur's durum flour then the weight is 124 grams per cup so you need 3 cups minus 2 tablespoons for this recipe.
Fry no more than 4 to 5 pancakes at a time. To avoid the temperature of the oil falling too much but also to leave some space for the pancakes to fry and crisp properly.