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Tiganites, Greek pancakes with yogurt

Tiganites, Greek pancakes with yogurt

Everyone's tried the traditional sugar and lemon pancakes, so why not give this Shrove Tuesday a Greek flavour instead?

  • Preparation: 10 mins
  • Cooking: 20 mins
  • Serves: 8

What you need:

  • 225g/8oz plain flour
  • 1/2 tsp baking powder
  • a pinch of salt
  • 45ml/3tbsp Greek honey
  • 150ml/1/4pt Greek yogurt
  • 2 large British Lion eggs
  • 100m/4floz water
  • olive oil for frying
  • Greek yogurt, honey and walnuts to serve

What you do:

  1. Sift the flour, baking powder and salt together. Add the honey, yogurt and eggs and beat well until a thick, smooth batter forms. Add the water and beat again until you have a batter the consistency of thin cream
  2. Heat a large non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper. Add three or four spoonfuls of the mixture to the pan and cook over a medium heat for 6-8mins, turning over once until the pancakes are golden brown
  3. Transfer to a clean tea towel, fold over to keep the pancakes warm. Repeat until you have made about 15 more pancakes in the same way. Serve the pancakes warm with toasted walnuts, Greek yogurt and honey drizzled over

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British Lion eggs

British Lion eggs

Look for the Lion on eggs to guarantee the highest standards of food safety. All Lion Quality eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.

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