Description
Cretan Honey Pancakes Stuffed, also known as myzithropitakia, are delicate Greek-style pancakes filled with a sweet mixture of soft mizithra cheese, honey, and cinnamon. Light, fluffy, and slightly golden, these pancakes are drizzled with honey and sprinkled with crushed nuts, making them a perfect breakfast or dessert treat inspired by traditional Cretan flavors.
Ingredients
Scale
For the Pancakes:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup whole milk
- 1 egg
- 1 tablespoon olive oil (plus more for cooking)
For the Filling:
- ½ cup soft mizithra cheese (or ricotta as a substitute)
- 2 tablespoons honey
- ½ teaspoon cinnamon
For Topping:
- 2–3 tablespoons honey (warmed)
- Crushed walnuts or pistachios
- Ground cinnamon (optional)
Instructions
- Prepare the pancake batter: In a bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. In a separate bowl, beat the whole milk, egg, and olive oil together. Gradually pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and free of lumps. Let the batter rest for 10–15 minutes to improve texture.
- Make the filling: In another bowl, combine the soft mizithra cheese (or ricotta), honey, and cinnamon. Mix thoroughly until you get a smooth, sweet cheese filling. Set aside while you cook the pancakes.
- Cook the pancakes: Heat a lightly greased non-stick skillet over medium heat. Pour 2–3 tablespoons of batter into the skillet and spread it gently into a thin, even circle. Cook for 1–2 minutes until the underside is lightly golden, then flip and cook the other side for another 1–2 minutes. Remove the cooked pancake to a plate. Repeat with remaining batter, greasing the skillet as needed.
- Assemble the stuffed pancakes: Place a spoonful of the sweet cheese filling in the center of each pancake. Fold the pancake into a half-moon shape or roll it up to encase the filling. If desired, warm the stuffed pancakes gently in the skillet for a minute to meld flavors.
- Add toppings and serve: Drizzle the stuffed pancakes liberally with warmed honey. Sprinkle crushed walnuts or pistachios over the top and optionally dust with a pinch of ground cinnamon. Serve immediately to enjoy the pancakes warm and fresh.
Notes
- Known traditionally in Crete as “myzithropitakia,” these pancakes are best enjoyed warm and fresh out of the skillet.
- Adding a little orange zest to the cheese filling offers a refreshing citrus twist to the flavor profile.
- For a lighter option, ricotta cheese can be used as a substitute for mizithra.
- Use whole milk for a richer pancake; skim or plant-based milk can be used for dietary preferences but may alter texture slightly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Breakfast
- Method: Stovetop
- Cuisine: Cretan, Greek
