Myzithra Pancakes Recipe

Combine dry ingredients

In a medium bowl whisk together the all-purpose flour, baking powder, granulated sugar, and 1 tsp fine salt until evenly blended and aerated.

Prepare wet ingredients

In a separate bowl whisk the egg until lightly beaten, then add the 3 tbsp milk and 1 tbsp melted butter and whisk to combine.

Fold in myzithra

Stir the finely grated myzithra into the wet mixture. Then make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined — batter should be slightly lumpy. Do not overmix. If batter seems very thick, add up to 1–2 tbsp additional milk to reach a thick but pourable consistency.

Rest batter

Let the batter rest for 5 minutes at room temperature to hydrate the flour and help the pancakes be tender.

While the batter rests, place the softened unsalted butter, powdered sugar, ground cinnamon and a pinch of salt into a small bowl. Using a fork or small whisk, beat until smooth and slightly aerated, about 1–2 minutes. Taste and adjust sweetness or cinnamon if desired. Transfer to a small serving dish and keep at room temperature so it’s easy to spread.

In a small saucepan, gently warm the maple syrup over low heat until just warm (do not boil). Remove from heat and stir in 1 tbsp Metaxa. Keep warm while you cook the pancakes. If serving immediately, you can pour into a small warmed pitcher.

Preheat pan

Heat a nonstick skillet or griddle over medium-low to medium heat. Brush with the 1 tsp oil or a little butter and wipe off excess with a paper towel so the surface is lightly slick.

Cook pancakes

For each pancake, pour about 1/3 to 1/2 cup batter onto the preheated surface (this recipe yields two pancakes). Cook until bubbles form on the surface and edges begin to set, about 2–3 minutes. Flip and cook the second side until golden and cooked through, about 1–2 minutes more. Adjust heat as needed so pancakes brown evenly without burning.

Keep warm

If necessary, keep cooked pancakes warm in a 200°F (95°C) oven on a baking sheet for a few minutes while finishing the second pancake.

Plate and finish: Place two pancakes on a plate. Top each with a generous dollop of whipped cinnamon butter and dust with the optional extra myzithra. Drizzle the warm Metaxa maple syrup over the pancakes and serve immediately.