Fluffy Greek Pancakes with Honey and Nuts
These fluffy, yeast-risen pancakes are a Greek classic, perfect for a cozy breakfast or brunch.
- Prep15 min
- Cook20 min
- Total1h 35m
- DifficultyMedium
- Servings4
These aren't your average pancakes. Made with a yeasted dough, they puff up beautifully when fried, resulting in a light, airy texture that's simply irresistible.
Serve them warm with a generous drizzle of honey, a sprinkle of cinnamon and chopped hazelnuts, or go classic with strawberry jam and powdered sugar. However you top them, they're guaranteed to disappear fast.
Ingredients
Servings
Converted amounts are rounded.
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Method
- In a large bowl, whisk together the bread flour and active dry yeast.
- Add the olive oil and stir with a spoon until combined.
- Pour in the water and salt, then mix until a soft, smooth dough forms. You can use your hands to bring it together.
- Cover the bowl with a clean kitchen towel or plastic wrap and let it rest in a warm spot for about 1 hour, until doubled in size.
- Lightly flour your work surface, turn the dough out, and knead it briefly. Let it rest for another 15 minutes.
- Divide the dough into pieces the size of a large walnut. Flatten each piece slightly with a rolling pin or your hand.
- Heat about 2 cm of vegetable oil in a deep skillet to 350°F. Fry the pancakes in batches, turning once or twice, until golden brown on both sides.
- Serve the pancakes warm with your choice of toppings: strawberry jam, powdered sugar, butter, granulated sugar mixed with cinnamon, honey, and chopped hazelnuts.
💡 Tips
- Make sure the oil is hot enough (350°F) before frying, or the pancakes will absorb too much oil.
- You can add a pinch of sugar to the dough for extra sweetness.
- Leftover pancakes can be frozen and reheated in a toaster.
Inspired by a recipe from Άκης Πετρετζίκης