Best Tiganites Me Stafithes Sugared Raisin Pancakes Recipes

TIGANITES ME STAFITHES - SUGARED RAISIN PANCAKES

Steps:

• 1. Sift or whisk the flour with the baking powder and salt in a mixing bowl. Add the currants, sugar, water, and vanilla. Mix until well blended, cover, and set aside for 1 hour.
• 2. 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.
• 3. Sprinkle with confectioner's sugar and then (garnish with your favorite fruit - optional) and serve.

PANNEKAKEN NORWEGIAN PANCAKES

Steps:

• mix up.( i used blender).
• pour into lightly oiled pan using 1/3 measuring cup.( i say grease the heck out of it)(i used pam AND butter).
• swirling like making crepe.
• cook until dry flip.(if you think its done enough ,wait a second or 2 more ).
• cook other side.
• jelly one side.(i used cherry pie filling for rudy's and jelly for mine).
• roll.
• dust with sugar.

OATMEAL RAISIN PANCAKES

Steps:

• In small bowl, mix together oats, raisins, cinnamon, vanilla, honey and enough water to cover oats; let soak 5 to 10 minutes.
• Mix flour, baking powder, baking soda, egg substitute and milk in a large bowl; batter should not be too thin.
• Drain liquid off oat mixture and stir into batter.
• Use a 1/3 cup measure to ladle out batter.
• Cook in nonstick skillet or griddle, coated lightly with vegetable cooking spray, if necessary.
• Serve with lite syrup.

GREEK STYLE SWEET AND SAVORY PANCAKES (TIGANITES)

Steps:

• In a medium bowl, dissolve the yeast and the sugar in the lukewarm water.
• To the same bowl, add the flour, the salt, and the egg. Mix well to combine to a smooth batter. Cover with a clean kitchen towel and set the mixture aside for 20 minutes.
• After 20 minutes, and if you are making savory pancakes, gently incorporate the crumbled Feta cheese.
• Heat a 12"non-stick skillet and add the olive oil. When the oil is hot, but not smoking, spoon about 2 TBSP. of the batter into the pan, forming about a 3" pancake. When the pancakes get a nice color, flip them over. Cook them in batches, about four at a time.
• When they are ready, transfer them to a plate lined with paper towels and continue cooking the rest of the pancakes.
• Serve the pancakes warm with a drizzle of warm honey. If you make the sweet version, add some chopped walnuts too. My kids like to top these with Nutella or jam as well!

PAXIMATHAKIA PORTOKALIOU - GREEK - ORANGE SESAME BISCOTTI

Steps:

• Tips:. You do not have to use the most expensive olive oil, just use a good one.
• To toast sesame seeds, place in a single layer on a non-stick cookie sheet or baking pan and roast for about 10 minutes at 400°F To grind the toasted sesame seeds, use a small mixer/chopper, a coffee bean grinder, or a mortar and pestle.
• Make sure to cool the biscotti completely before storing. The biscotti may be stored in airtight plastic containers (not refrigerated) for several months or frozen for longer because they contain no butter or eggs.
• Biscotti Dough:.
• Dissolve the baking soda in the orange juice.
• In a mixing bowl, combine the olive oil, cinnamon, orange and lemon juice with baking soda, grated peel, water, and sesame seeds. Beat at medium high for 5 minutes until thoroughly combined and the oil and juices are not separating. (If mixing by hand, use a whisk and beat until thoroughly blended.).
• In a separate bowl, whisk together 3 cups of the flour with the sugar and baking powder.
• Add the dry mixture to the liquid slowly, using dough hooks or a wooden spoon.
• Knead with hands in the bowl until the dough holds together then turn out on a floured surface. Knead well for 10 minutes, adding more flour as needed, until the dough is smooth and soft. (The dough will be softer and oilier than other cookie doughs.).
• Divide the dough into 2 or 3 parts to make 2 or 3 small loaves. .
• Preheat oven to 390°F (200°C).
• For each loaf:.
• Knead the dough until dense (holding together tightly), forming it into a loaf shape.
• Pinch the seam together, and form it into a loaf that is approximately 14 inches long and 1/2 to 3/4 inch high. Place the seam side down.
• Using a floured knife (not serrated), slice the loaf almost all the way through into 1/2 to 3/4" slices.
• Place the loaves on a lightly oiled (or non-stick) cookie sheet or baking pan and bake for 15 minutes at 390°F (200°C) 3 - 4 inches above the bottom of the oven.
• When ready the bottom should be golden and the top should be just starting to brown.
• Remove the loaves from the oven and cut all the way through the slices. Allow to cool completely.
• Preheat the oven to 200°-210°F (around 100°C).
• When thoroughly cooled, place all the slices upright in a very lightly oiled or non-stick baking sheet or roasting pan and bake at 200°-210°F (100°C) for 1 1/2 to 2 hours until dry.