The easiest way to enjoy an evening with friends or a Sunday brunch. Tasteless pancakes? Not anymore! Mix the basic batter with olives and onion and watch how perfectly they cook and taste every time.
Serves: 4-6 Prep. time: 10′ Cooks in: 20′ Ready in: 30′
500 g all purpose flour
1 tsp baking soda, powder
2 tsp baking powder
½ tsp salt
1 small onion, grated
½ cup black Kalamata olive, pitted, chopped
½ cup green olives, pitted, chopped
1 tsp fresh marjoram finely chopped or ½ tsp dried
3-4 cups lukewarm water
olive oil for frying
In a bowl mix flour with soda, baking powder and salt. Stir in onion, marjoram, olives and season with pepper. Add lukewarm water in batches, mixing with an egg beater until you get a thick batter. You might not need the whole quantity of liquid.
Heat oil in a deep frying pan and when hot add three four tablespoons of batter in the pan, leaving space between them. When colored, turn them over. When nicely colored on both sides transfer with a slotted spoon on a platter lined with kitchen paper.
Serve immediately with tsipouro, ouzo or dry white wine.
Photo: Vangelis Paterakis – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Τηγανίτες με ελιές