Savory Pancakes with Basil and Feta Cheese

  • 5 minutes for preparation time plus 20-30 minutes cooking time

    Preparation Time

  • easy

    Difficulty Level

  • 4


Archaeological findings show that pancakes are perhaps the oldest and most popular food, even of the prehistoric times. In Ancient Greece they were making pancakes (tiganites or tiganies) using wheat flour, olive oil, honey and milk and were eating them for breakfast, while in Ancient Rome they were called alia dulcia, which means “sweet”. Both recipes were very different from what we call pancakes nowadays. Pancakes can be eaten both sweet, usually as breakfast, and savory, as a light snack.



  • Olive oil for the frying pan
  • 2 eggs, lightly beaten
  • 160 ml full-fat milk, at room temperature
  • 130 gr all-purpose flour
  • 1 tsp baking powder Sunspices
  • 130 gr sundried tomatoes, chopped
  • 170 gr feta cheese, in chunks
  • 100 gr anthotyro cheese, grated
  • 70 gr olives, chopped
  • 2 tbsp dried basil Sunspices
  • Salt
  • Crushed pepper Sunspices


  1. In a bowl we beat the eggs and the milk until incorporated. In another bowl we put the flour and the baking powder and we mix. We pour the egg mixture into the flour mixture and we mix them using a spoon, until fully incorporated. We add the sundried tomatoes, the feta cheese, the anthotyro cheese, the olives and the dried basil. We season with salt and pepper.
  2. We heat a non-stick frying pan on medium heat. We add some olive oil. When the pan is well heated, we add a tablespoon of the batter. We cook for about 3 minutes, until we see bubbles forming on the pancake’s surface. Using a spatula, we turn it on the other side, until cooked. We transfer it to a plate and we cover with a towel to keep it warm. We repeat the same process for every pancake until all batter is used, adding some olive oil before we cook each pancake.

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