Kremydotiganites (Greek Savory Pancakes) Recipe
Prep Time:
5 minutes
Cook Time:
29 minutes
Servings:
12 Pancakes
Ingredients
  • 2 ½ tablespoons olive oil, plus more for frying
  • 1 cup finely chopped onion
  • 1 bunch scallions, thinly sliced (about 1 cup)
  • ¼ cup chopped parsley
  • 3 tablespoons chopped mint
  • 3 tablespoons thinly sliced chives
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons salt
  • ¼ teaspoon black pepper
  • 1 ¾ cup + 2 tablespoons sparkling water, divided
Directions
  1. Heat 2 ½ tablespoons of oil in a large skillet on medium heat.
  2. Add the onions and saute for 5-7 minutes until translucent.
  3. Add the scallions and saute an additional 2-3 minutes until soft. Remove the pan from the heat.
  4. Stir the herbs into the pan and transfer the onion mixture to a wide dish and set aside to cool, about 10 minutes.
  5. Place the flour, baking powder, salt, and pepper in a mixing bowl and whisk to combine.
  6. Pour 1 ¾ cup of the sparkling water into the bowl while whisking continuously until a thick, smooth batter forms.
  7. Gently fold in the onion mixture. Mix in additional sparkling water one tablespoon at a time if the batter seems too dense. It should be thick but flatten a little when spooned into the hot pan without spreading out very much.
  8. Heat a small amount of oil on medium in a large cast iron or nonstick pan.
  9. When the oil is very hot, spoon the batter into the pan in scant ¼ cup portions.
  10. Cook for 2 minutes per side until the pancakes are golden brown.
  11. Add a little more oil to the pan and repeat the previous two steps until all of the batter is used.
  12. Serve warm.