Sign up for your FREE Wondrium trial here: http://ow.ly/ksE030siJKi

Support the Channel with Patreon ► https://www.patreon.com/tastinghistory
Merch ► https://crowdmade.com/collections/tastinghistory
Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/
Twitter ► https://twitter.com/TastingHistory1
Tiktok ► TastingHistory
Reddit ► https://www.reddit.com/r/TastingHistory/
Discord ► https://discord.gg/d7nbEpy
Amazon Wish List ► https://amzn.to/3i0mwGt

Send mail to:
Tasting History
22647 Ventura Blvd, Suite 323
Los Angeles, CA 91364

RECIPE
1 cup (120G) whole wheat flour
1 cup (235ml) water
2 tablespoons honey
¼ teaspoon salt
Some Olive Oil for frying
Optional Sesame seeds

1. Toast the sesame seeds in a dry pan.
2. Mix the salt into the water. Mix the salt water with the flour and honey and cover, letting it sit for 20 minutes.
3. Heat enough olive oil in a pan to cover the bottom. Pour in some batter and cook for one and a half minutes. Flip the teganites and cook for another minute or until fully cooked. Repeat until all the batter has been used, adding additional olive oil as necessary.
4. Serve hot with honey and optional sesame seeds.

**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.

Subtitles: Jose Mendoza | IG @worldagainstjose

PHOTO CREDITS
Agora: DerHexer, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons
Stoa of Attalus 1: Zde, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons
Stoa of Attalus 2: George E. Koronaios, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons
Water Clock: By Marsyas – Own work, CC BY-SA 2.5, https://commons.wikimedia.org/w/index.php?curid=476174
Chiton: By Marie-Lan Nguyen (User:Jastrow) 2009, CC BY 2.5, https://commons.wikimedia.org/w/index.php?curid=7871590
Two women wearing chiton: By Berlin Painter – Marie-Lan Nguyen (2008), CC BY 2.5, https://commons.wikimedia.org/w/index.php?curid=4008735
Ancient Greek Toilet: Janmad, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons
Xylospongium: By D. Herdemerten ( Hannibal21 ) – Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=22647938
Gynaeceum: By Diosphos Painter – Marie-Lan Nguyen (2007), CC BY 2.5, https://commons.wikimedia.org/w/index.php?curid=2793972
The Deipnosophistes: By Nikias Painter – Marie-Lan Nguyen (User:Jastrow), 2008-05-02, CC BY 2.5, https://commons.wikimedia.org/w/index.php?curid=4051642

#tastinghistory #ancientgreece #pancakes

source

83 COMMENTS

  1. I think the honey should be put on top of the pancakes once they're done.

    And by modern pancakes you mean American ones, right? In Europe we don't put in any leveling agents like they do for the American ones.

  2. I have taken to make what I call "stone age pancakes" lately. It's a Swedish pancake, basically a crêpe variant, with equal parts emmer, einkorn, dinkel and kamut, plus a strong, stone ground modern wheat for strength. Fifty millilitres of each, poured from the pack into the measuring cup not scooped (that's important) two medium-large eggs, a pinch of salt and milk untill it reaches a thick but liquid consistency. Let swell for a good while and adjust the milk. It needs to be thin enough that you can easily spread it out by lifting and turning the iron from side to side, but not so thin the pancake cant be flipped by a long narrow spatula.
    Fry in a generous amount of butter in a cast iron pancace iron, over medium heat untill the batter has set and the edges start to crisp on the hot side of the iron (most cast iron pans of this type won't distribute heat perfectly evenly). Flip, shake it around the pan to smear the butter at the edges of the pan under all of it so the middle doesn't burn, fry a minute or so. Remove from pan. Repeat, stack on a plate and serve with unsweetened whipped cream and your preferred set of marmelades, bananas and Nutella or whatever floats your boat.

    The combination of flours really give them a fantastic, rich and complex taste, and you actually fill up quicker, or at least that's been my impression anyway.

  3. I prepare pancake batter 30 mins earlier so the mix becomes foamy before I heat the griddle. I then cook the pancakes in butter for a crispy outer layer. Mmm those were the days.

  4. What a wonderful lil recipe, I will say, the outcome is very similar to Polish pancakes, which too, are generally fried in either sunflower or a vegetable oil. The only difference is one egg, and generally all purpose flour over wheat, but I have seen a recipe from the 40s with buckwheat, and another with sorghum, but still no leavening added, it too comes out with a crispy edge like that of a funnel cake or other fair affair.

  5. For those not wanting to have to rewatch the video here is what you need and proportions
    1 cup whole wheat flour
    1 cup of water
    2 tbsp honey
    1/4 tsp salt
    Olive oil (idk how much but seemed like only 1/8 of a cup)
    And seasame seeds optionally

LEAVE A REPLY

Please enter your comment!
Please enter your name here