You haven’t managed to make tsourekia (the Greek easter brioche bread)? Or maybe you made some, but they have sugar, and you don’t want to offer them to your kids? Do you like the smell of tsoureki, but you don’t have the time to make some? I promise that if you close your eyes and try this recipe for the fluffiest tsoureki pancakes, you won’t notice the difference. Your kitchen will get filled with aromas and you’ll have the best breakfast for Easter Sunday ready in less than half an hour. Of course, I don’t need to note how delicious they are. JUMP TO RECIPE
I know that the idea might seem crazy to you, but wouldn’t you want your kitchen to get filled with the amazing aroma of tsoureki in an incredibly short time, with much less effort, as well as throughout the year? That was what I was thinking when I tried to make these tsoureki pancakes, and the result fulfilled all my objectives! While they’re also so fluffy, just like a tsoureki!
We all know that characteristic and unique smell that tsoureki has, that makes it stand out kilometres away. The ingredient behind that smell is mahleb, a spice that’s made from the seeds of a cherry tree species, and when “married” to cardamom and mastic, they explode with flavour and aromas! Of course, all spices, just like these, are suitable for children over the age of 6 months old, as is this recipe (by removing the honey).
What you are going to need
- Dairy. Yogurt and milk, I used sheep milk, but you can use whatever you happen to have.
- All-purpose flour.
- Honey. Like all my recipes, there’s no sugar, but for children under the age of one year old, you should either skip honey as well or substitute it with maple syrup.
- Eggs. Prefer free range or organic.
- Spices and other aromatics. To achieve the smell of tsoureki, you’ll need mastic, cardamom, and of course, mahleb. You can also add some orange zest if you like it.
Let’s see some secrets for the fluffiest pancakes
- The mixture shouldn’t be too runny nor too thick. When placed on a spoon, it should flow slowly.
- The cooking temperature is also very important. You shouldn’t cook them at high heat, because the pancake will be cooked before the rising agents have time to act, and it won’t rise nor fluff up. It needs the patient to cook over low to medium heat. On my stovetop, which goes up to 9, I cook them over 4.
- You shouldn’t skip the yoghurt or the vinegar because the pancakes won’t rise.
- Finally, while you know that I avoid using flours with gluten in my recipes, unfortunately, this isn’t one of them. Without gluten, they wouldn’t be this fluffy.
These tsoureki pancakes, as I wrote above, can’t be missing from the Easter table. The little hands ate them a few days earlier, repeating “yum yum,” and he’ll certainly eat them again on Easter Sunday since it’s the most festive and fast breakfast I’ve discovered, sugar-free and butter free. Serve them hot with additional honey, shredded almond, and anything else you like. Our panda-shaped plate is made from eco-friendly bamboo and can be found here.
If you like pancake recipe but you don’t have mahleb then see above:
- Αφράτα pancakes καρότου
- Pancakes με κολοκύθα και μήλο που αλλάζουν χρώμα
- Υπέροχα pancakes σπανάκι
- Pancakes γλυκοπατάτας με βρώμη
- Pancakes βρώμης με μπανάνα, χωρίς γλουτένη
- Τα πιο νόστιμα pancakes παντζαριού
- See more pancakes recipes in my Instagram account: @littlehands_blw
Processed sugar free, only with honey, these pancakes will bring Easter in your kitchen in half an hour.
Place the mastic in a mortar and ground into a powder.
Whisk the eggs and fluff them up a little.
Add the milk, the yogurt, and the honey, and mix with the whisk thoroughly.
Add the soda, the baking powder, and the vinegar and mix.
Continue mixing as you add the flour, mixing continuously.
Finally add the spices, the cardamom, the mahleb, and the ground mastic.
Spoon the mixture on a preheated non-stick frying pan and cook over low to medium heat without any fat.
When little holes appear on the pancake’s surface, turn over and cook for a little longer.
The pancake’s ready when it unsticks from the pan’s bottom as you move the frying pan.
Serve hot with shredded almonds and the toppings of your liking.
Ingredients
Directions
Place the mastic in a mortar and ground into a powder.
Whisk the eggs and fluff them up a little.
Add the milk, the yogurt, and the honey, and mix with the whisk thoroughly.
Add the soda, the baking powder, and the vinegar and mix.
Continue mixing as you add the flour, mixing continuously.
Finally add the spices, the cardamom, the mahleb, and the ground mastic.
Spoon the mixture on a preheated non-stick frying pan and cook over low to medium heat without any fat.
When little holes appear on the pancake’s surface, turn over and cook for a little longer.
The pancake’s ready when it unsticks from the pan’s bottom as you move the frying pan.
Serve hot with shredded almonds and the toppings of your liking.
Notes
Αυτό το περιεχόμενο χορηγείται με άδεια Creative Commons Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 4.0 Διεθνές .
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