Peloponnesian Tiganites (Τηγανίτες Πελοποννήσου)

Peloponnesian tiganites are the honey pancakes of the frying pan, small and golden, crisp at the rim and tender in the middle. This version is spare, as old household food often is: flour, water, a little yeast, salt, olive oil for frying, honey and sesame at the end.

The one thing to get right is the batter. It should fall from the spoon in a slow ribbon, thick enough to hold a round shape for a breath, loose enough to spread before the edge sets. Too stiff and the middle stays doughy. Too thin and the oil becomes the main flavor.

Serve them warm, with thyme honey, toasted sesame, and a little cinnamon if your house uses it. In my mother's Thessaloniki kitchen, tiganites were the answer to a hungry child before the day took hold, but the Peloponnese gives this version its surname. I don't invent it. I find it, I test it, I write it down.