In Greek: τηγανίτες με σταφίδες, pronounced tee-ghah-NEE-tes meh stah-FEE-thes
These delicious small pancakes are generally served as dessert, but can certainly be adapted to breakfast or brunch. Made without milk or eggs, they are slightly crunchy. The key to getting an authentic taste is to use black raisins (currants).
Sugared Raisin Pancakes (garnished with banana slices)
Prep Time: 1 hour, 10 minutes
Cook Time: 10 minutes
Total Time: 1 hour, 20 minutes
Ingredients:
- 1 1/2 cups of all-purpose flour
- 3/4 cup of sugar
- 1/2 cup + 1 tablespoon of black raisins (currants)
- 1 1/2 cups of water
- 1/2 teaspoon of salt
- 3/4 teaspoon of vanilla extract
- 4 teaspoons of baking powder
- oil for frying
- confectioner’s sugar
Preparation:
Sift or whisk the flour with the baking powder and salt in a mixing bowl. Add the raisins, sugar, water, and vanilla. Mix until well blended, cover, and set aside for 1 hour.
Keep the pancakes nice and small. If they’re made too large, they will burn on the outside before the inside is done.
Drop the batter by tablespoonful into hot oil (preheated over medium heat) and fry until nicely browned on both sides. Drain well on absorbent paper towels.
Sprinkle with confectioner’s sugar (garnish with a favorite fruit) and serve.
Yield: about 3 dozen small pancakes
Serving alternatives: These pancakes can be turned into a breakfast dish by serving with syrup, or, as a dessert alternative, served with ice cream.
