Greek · Brunch
Honey Walnut Pan-Fried Cakes
Tiganites
Thick pan-fried batter cakes drizzled with thyme honey and crushed walnuts, a Greek brunch classic.
$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
598Calories
9gProtein
32gFat
68gCarbs
18gSugar
2gFiber
580mgSodium
0mgChol
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Instructions
1
Prep
Dissolve 6g active dry yeast in 320ml lukewarm water, rest 5 minutes until foamy. Add 200g plain flour and 0.5 tsp sea salt, whisk until smooth thick batter forms with no lumps. Rest batter 10 minutes at room temperature until slightly puffed.
2
Fry
Heat 6 tbsp extra virgin olive oil in a wide non-stick pan over medium heat. Drop 6 large spoonfuls of batter into the pan, spacing well apart. Cook 2–3 minutes until bubbles appear on the surface and underside is deep golden. Flip and cook 1–2 minutes until second side is golden. Transfer to a plate and repeat with remaining batter.
3
Plate
Drizzle 6 tbsp thyme honey generously over the tiganites, scatter 60g crushed walnuts over, finish with a pinch of ground cinnamon, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7 oz) plain flour
- 320ml (1 1/3 cups) water
- 6g active dry yeast
- 0.5 tsp sea salt
- 90ml (1/2 cup) extra virgin olive oil
- 90ml (1/2 cup) thyme honey
- 60g (2.1 oz) walnuts
- 0.5 tsp ground cinnamon