Tiganites (Greek-style pancakes)

These remind me of Cypriot Pishies (pancakes) but without kneading or rolling involved which makes them easier. They’re also similar to well-known and popular Lokoumades (Greek deep-fried puff balls).
Tiganites take their name after the frying pan (Τηγάνιι) in which they are fried and are reported to be the first ever pancakes made from ingredients that most people had on hand. On the island of Corfu, they make them to honour St Spiridon; he was from Cyprus and is known as the great defender of Corfu.

1 tsp active dry yeast
1 tsp sugar
½ tsp salt
450g (2 cups) sifted all-purpose flour
570ml/1pint (2 cups) lukewarm water
Vegetable oil for frying

To serve:
Honey for drizzling
Cinnamon (optional)
Chopped walnuts

Using a large bowl, pour in the water and yeast. Stir with a fork so that the yeast dissolves completely. Add the sugar and salt and using a hand held whisk, whisk to form a smooth batter. Check the consistency – it should be relatively thin. If it is too runny, add more sifted flour. If it is too thick, add more water. Allow your dough to rest for approximately 1 hour. (It can be kept in the refrigerator for up to 3 days, but bring it to room temperature before frying).
Keep it covered in a draught free environment. After your dough has rested, heat a non-stick large, deep, frying pan over a medium heat and pour in enough vegetable oil to cover the bottom of the pan by 2 inches/5cm.
Using a large spoon, add 1-2 tablespoons of the batter (depending on how large you want them) in the hot oil. Don’t overcrowd the pan. Fry the pancakes in batches (4 at a time) until nicely coloured, flipping them over to cook the other side – you may do this few times.
Transfer to some kitchen paper to absorb the excess oil and repeat with the rest.
Serve while still warm with a drizzle of warm honey and sprinkle with chopped walnuts.

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