Greek Pancakes with Olives and Marjoram

Some Greeks believe the popular breakfast dish tiganites was the first documented pancake in the world. True or not, with 2,500 years of culinary history, you can be sure they’re delicious.

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  • 1 1/2 cups of extra virgin olive oil
  • 3-4 cups of tepid water
  • 1/2 kg self-rising flour
  • 1/2 cup black olives, deseeded and halved
  • 1/2 cup green olives, deseeded and halved
  • 1 medium size onion, finely chopped
  • 1 tsp marjoram, finely chopped
  • salt & pepper


Pick a large bowl to mix the herbs, olives, salt and pepper.

Add the flour and mix well working manually.

Pour in the tepid water slowly until the mixture turns moderately pulpy.

Warm the olive oil in a frying pan and add the mixture spoon by spoon.

Turn the "pancakes" over to brown on both sides.

Then remove and place them on large dish covered with kitchen paper to absorb the remaining oil on them.

You can serve them warm or cold.


For an authentic taste, marjoram leaves are used fresh or dried with pork, chicken, omelets, casserole fish and meatball mixtures.
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