Pancakes are referred to as tiganites in Greek, and feature existed in a single shape or another considering that ancient times. there are numerous nearby pancake recipes.
INGREDIENTS
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 large egg lightly beaten
- 1½ cups 190 g all-purpose flour
- ½ cup 65 g whole wheat flour
- ¾ cup 180 ml whole milk +1//4 cup
- ¼ teaspoon baking soda
- ¾ cup 180 ml Greek yogurt
- ½ cup Greek raisins or currants
- Butter or olive oil for the skillet
- Toppings see Note: Greek honey, spoon sweets, yogurt and/or fresh fruit
- blend together the flours, baking powder, baking soda, and salt in a big bowl.
- In a separate medium bowl, whisk together the yogurt, egg, and milk. upload the dry elements to the moist ingredients in increments, whisking until easy. Whisk within the raisins. cowl with plastic wrap and let the batter rest in the refrigerator for at least 15 mins or as much as in a single day.
- when ready to make the pancakes, in a nonstick skillet, soften 2 teaspoons butter over medium-high warmth, tilting the pan so the butter is lightly allotted over the surface.
- Pour the batter into the skillet, a ladleful at a time, to shape pancakes which can be about 4 inches (10 cm) in diameter. Don’t overcrowd the skillet. flip the pancakes when the underside is golden brown and retain to cook until each sides are golden. transfer to a plate, dabbing each pancake with a little butter as you stack them. keep until the all the batter has been used, adding butter to the skillet between batches as wanted.
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