Teganites: Greek Pancakes in a Cast Iron Skillet
I’ve been obsessed with Greek pancakes for a while now, but I never thought to make them myself. Then one day, as I was flipping through my mom’s recipe box and found this handwritten note that read “Teganites” in her handwriting (she has the most gorgeous handwriting), I knew it was time.
And they were delicious! It’s really easy to make your own teganites if you have the right ingredients on hand: flour, eggs, milk, butter or oil (I used olive oil) and sugar (you can use brown or white). If you don’t have self-rising flour on hand (which I didn’t), then simply add 1/2 teaspoon of baking powder plus 1/4 teaspoon salt into your batter before cooking each pancake off in a nonstick pan over medium-high heat like regular pancakes.
What is Teganites
Teganites is a Greek recipe that’s usually made for breakfast. It’s a type of pancake, but it also has some other ingredients that make it stand out from regular pancakes.
- 1 cup teganite
- 3 eggs
- 1/4 cup milk
- 1/4 cup water
- 1/4 cup oil
- 1 tsp vanilla extract (or other flavoring)
- Mix all ingredients together.
- Cook in a pan on the stove for 3-5 minutes until the top bubbles slightly, turn over and cook for another 2-3 minutes.
- Serve with honey and walnuts
- Cooking time depends on the size of your pancakes. If you’re making small ones, three minutes per side is about right, but if you make large ones that are about 6 inches across and 1/4 inch thick, then five minutes per side will do the trick. Just watch them carefully as they cook so you don’t over- or undercook them!
- Don’t flip them until the edges start to curl up and turn brown. If they aren’t cooked enough in one direction when you flip them over then they might get stuck to your spatula or pan—and who wants a burnt pancake? You could also use a fork instead of a spatula because it won’t stick as easily when things start to get sticky later on in cooking process (and trust us—they will.)
- Remember not overcook your Greek pancakes: once they’ve reached a nice golden brown color all around then take them out immediately; otherwise they’ll continue cooking in their own heat after being removed from heat source which makes most people very unhappy indeed when trying new recipes for their first time out into culinary world.
Non-stick pans are the best! Non-stick pans are great because they make pancakes flip easily, they’re easy to clean up and they don’t need any oil.
If you have an 8 inch pan, it works better than a larger one for this recipe because the batter will be thicker and won’t spread out as much. This means you’re less likely to end up with pancakes that are ridiculously wide or ridiculously thin (a common problem when using large skillets). A small skillet will also help prevent burning your first pancake—they’re easier to control in a smaller space!
Add-ins and Variations
Add-ins are optional and can be used to add flavor or texture. You might opt for diced tomatoes, onions, or bell peppers in addition to the feta cheese. You could also use chopped olives, spinach or sun dried tomatoes.
Pancakes can be served with a variety of toppings such as honey; Greek yogurt; maple syrup; syrup flavored with cinnamon and nutmeg; brown sugar; butter (melted); honey (drizzled on top); nutella; whipped cream and/or fruit sauce.
Greek pancakes are best when freshly made, but you can store them in the fridge for up to three days. If you’re planning on freezing your pancakes, wrap each one tightly in plastic wrap and place them all together in a resealable freezer bag. They will keep for up to one month when frozen.
When reheating the pancakes, it’s best to heat them in a skillet or toaster oven rather than in the microwave. If they are reheated this way, be sure to cover with a paper towel that has been lightly oiled with olive oil (or any other neutral-flavored cooking oil). This will prevent any splattering from occurring while heating them up!
If you’re looking for something delicious, easy to make and tastes great, try Teganites. Greek pancake is a fluffy and delicious dish that can be eaten at any time of the day. The ingredients are also easily available in any part of the world.
I know that there are lots of other recipes out there for teganites, but this one has been a favorite in my home for years. It’s easy to make, it doesn’t take too long, and it makes a perfect breakfast food (or dessert!). I hope you enjoy it as much as we do!