Tiganites - Traditional Greek "pancakes" with grape molasses syrup

Serve these cute Greek-type of pancakes ("tiganites") as a dessert or breakfast for something different than the classic pancakes! Easy to make, these fried dough puffs are something between small size pancakes and fritters and for generations this was the joy of children and adults as far as dessert was concerned... There are various versions with minor differences between them regarding the ingredients or the way they are served and in today's recipe the "petimezi" (grape molasses) is giving an extra flavour to them

Recipe of Argyro Barbarigou,
a prominent Head Cook
Check out her site Argiro for more delicious recipes



Ingredients (for 20 pieces):
2 tea-cups of self raising flour
1 tsp of dried yeast
1 ½ tsp of granulated sugar
1 tsp of salt
1 ½ tea-cup of water
grape molasses for the serving
cooking oil for frying

Method:
Sift the flour in a large bowl. Add the yeast, the sugar and stir with a spoon.

Add the water and the salt in the bowl and stir the batter until the ingredients are well blended and you have a homogeneous mixture.

Cover the bowl with a clean kitchen towel and leave aside to rest for 30 minutes. *** The batter should not be too thin.

In a spacious frying pan warm some oil on medium heat and add spoonfuls of the batter (a few at a time) and fry until they are golden brown. Carefully turn the tiganites and fry on the other side.

Transfer with a slotted spoon on kitchen paper to drain the excess oil.

Put the tiganites on a platter pouring over with the "petimezi" and serve while they are still hot.