Learn how to make tiganites, Mount Olympus’s take on Greek pancakes—a simple, photogenic summer recipe rooted in local tradition.
In the villages at the foot of Mount Olympus, mornings often begin with the comforting aroma of something frying gently in olive oil. That something is tiganites—Greek pancakes that are as rustic as they are irresistible. Simple in preparation yet deeply rooted in tradition, these golden rounds bring together the flavors of local ingredients with the warmth of family kitchens.
While tiganites are found across Greece, the Olympus region has its own way of making them—hearty, unfussy, and always best enjoyed with a drizzle of mountain honey or a sprinkle of fresh walnuts.
A Taste of Simplicity
Unlike elaborate pastries or layered pies, tiganites are wonderfully straightforward. Flour, water, a pinch of yeast, and olive oil are the foundation. Yet, their charm lies in their adaptability: some households add a touch of yogurt for fluffiness, others a splash of tsipouro for flavor. In the Olympus countryside, they often arrive at the table sprinkled with cinnamon, honey sourced from the mountain’s wildflowers, and sometimes goat’s cheese for a savory twist.
These pancakes carry with them the memory of times when ingredients were limited but ingenuity was abundant. They remain a symbol of the Greek kitchen at its finest—transforming little into plenty.
Tiganites Recipe (Mount Olympus Style)
Ingredients:
- 2 cups all-purpose flour
- 1 tsp dry yeast
- 1 ½ cups lukewarm water
- Pinch of salt
- Olive oil (for frying)
- Honey, cinnamon, and chopped walnuts (for topping)
- Optional (Olympus touches):
- 2 tbsp Greek yogurt (for a softer texture)
- Crumbled feta or goat’s cheese (for a savory finish)
Instructions:
- In a bowl, dissolve the yeast in lukewarm water. Add the flour and salt, stirring until a smooth batter forms. If using yogurt, fold it in. Cover and let it rest for 30–40 minutes until slightly bubbly.
- Heat olive oil in a pan over medium heat.
- Drop spoonfuls of batter into the hot oil, shaping small rounds. Fry until golden on both sides, about 2–3 minutes per side.
- Remove and drain on paper towels.
- Serve warm, drizzled generously with honey, dusted with cinnamon, and sprinkled with walnuts. For a savory twist, top with cheese instead.
The Summer Table
On a bright summer morning in the Olympus foothills, tiganites are often served outdoors, with steaming cups of Greek coffee and a breeze carrying the scent of pine. They’re equally at home at a family breakfast, a quick snack after a hike, or even as a simple dessert to end the day.
Their golden crispness, contrasted with the sweetness of honey or the saltiness of local cheese, makes them a dish that appeals to all generations. And perhaps that’s the secret to their enduring charm—they bring people together with every bite.
